Ingredients

• 1 tablespoon Cajun seasoning
• 1 pound cleaned large shrimp
• 3 ounces fully cooked chicken sausage, very thinly sliced
• 1 medium zucchini, sliced into 1/4-inch thick rounds
• 1 large red bell pepper, cut into thin strips
• 1 1/2 cups corn kernels
• 1/4 cup chopped fresh Italian parsley leaves
• 1/4 cup chopped fresh basil leaves
• 1/4 cup dry white wine, such as Pinot Grigio
• 2 tablespoons olive oil

Directions

1. In a medium bowl, combine the Cajun seasoning, salt, and pepper. Add the shrimp and toss to coat.
2. Place 4 large pieces of heavy-duty aluminum foil on a flat surface.
3. Divide the sausage, zucchini, bell peppers, and corn among the foil pieces, placing the vegetables in the center of each. Top each with 6 shrimp; sprinkle each with 1 tablespoon of the parsley and 1 tablespoon of the basil.
4. Drizzle each with 1 tablespoon of the wine and about 1/2 tablespoon of the oil. Fold each piece of the foil to form a packet, sealing tightly and leaving a little room inside for air to circulate in the packet.
5. To cook, preheat the oven to 425F. Arrange the packets on a baking sheet and cook until the shrimp is cooked through and the vegetables are crisp-tender, 13 minutes. Open the packets slowly, being careful of the hot steam. Transfer the shrimp, vegetables, and sauce that has accumulated to individual bowls.

Enjoy!