July Recipe of the Month - Foil pack grilled Shrimp & Zucchini

Kevin Orsinger |


  • 2 lb. frozen raw shrimp
  • One zucchini cut into strips
  • One red onion thinly sliced
  • 2 tablespoons minced garlic
  • 3 tablespoons olive oil
  • 3 tablespoons taco seasoning
  • 1 ½ teaspoons Kosher salt
  • 12 10” flour tortillas


  • Nine pieces aluminum foil


To Cook on Grill or Campfire

  1. Create three foil packets, dividing the ingredients among the three packs and sealing them on all sides. (Use three pieces of foil on top of each other for each packet, to make sure it does not leak.)
  2. Place the foil packs near the hot coals of a fire (but not IN the fire), a grate above the fire, or on the grate of your gas or charcoal grill on high.
  3. Cook for 10 minutes. Using a knife and tongs, carefully cut or rip open the top of the packets, to allow steam to escape. (Be careful to avoid being burned by the steam.) Continue to cook for 8 to 10 more minutes, until the shrimp are curled and browned.
  4. Serve with flour tortillas and toppings of your choice.