🦐 Shrimp, Zucchini, Potatoes, and Spicy Italian Sausage Foil Pack

Ingredients (Serves 4)

• 1 lb large shrimp, peeled and deveined

• 2 medium zucchinis, sliced into half-moons

• 1 lb baby potatoes, halved (or quartered if large)

• 12 oz spicy Italian sausage, sliced into rounds

• 3 tbsp olive oil (or melted butter)

• 1 tsp smoked paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp crushed red pepper flakes (optional, for extra heat)

• Salt and black pepper, to taste

• 2 tbsp fresh parsley, chopped (for garnish)

• Lemon wedges (for serving)

Instructions

1. Preheat Grill or Oven

   • Grill: Preheat to medium-high (around 400°F).

   • Oven: Preheat to 400°F (200°C).

2. Cook Potatoes Slightly

   • Bring a pot of salted water to a boil.

   • Boil the halved potatoes for 8–10 minutes, until just tender but not fully cooked. Drain well.

3. Assemble Foil Packs

   • Cut 4 large sheets of heavy-duty aluminum foil (about 12×18 inches each).

   • Divide the potatoes, zucchini slices, shrimp, and sausage evenly among the foil sheets.

4. Season & Toss

   • Drizzle with olive oil (or melted butter).

   • Sprinkle with smoked paprika, garlic powder, onion powder, red pepper flakes, salt, and black pepper.

   • Toss gently to coat everything evenly.

5. Seal Foil Packs

   • Fold the long sides of the foil up and over the mixture, then fold the edges to seal tightly.

6. Cook

   • Grill: Place foil packs seam-side up on the grill. Cook 15–20 minutes, until shrimp is pink and sausage is cooked through.

   • Oven: Place foil packs on a baking sheet and bake for 20–25 minutes.

7. Serve

   • Carefully open foil packs (watch for hot steam).

   • Garnish with fresh parsley and a squeeze of lemon juice before serving.