INGREDIENTS
1 lb. medium shrimp, peeled and deveined
3 ears corn, quartered
1 zucchini, cut into half moons
4 cloves garlic, minced
2 tsp. ground cumin
1 tsp. crushed red pepper flakes
2 TBSP. freshly chopped cilantro
Extra-virgin olive oil, for drizzling
Kosher salt
Freshly ground black pepper
2 limes, sliced into rounds
2 TBSP. butter
DIRECTIONS
In a large bowl, combine shrimp, corn, zucchini, garlic, cumin, red pepper flakes and cilantro.
Drizzle with olive oil, season with salt and pepper, and toss until combined.
Lay out four pieces of foil.
Divide shrimp mixture between foil and top each with a pat of butter and lime slices.
Seal packs.
Heat grill to high.
Add shrimp packs and grill until shrimp is pink, about 10 minutes.
Serve.
