Shrimp and Corn Packets

By carvalhohm

Ingredients

• 3 tablespoons olive oil
• 1 teaspoon minced garlic
• 1 teaspoon salt
• 4 ears sweet corn, husked and halved
• 2 large bell peppers (1 red, 1 green), cut into long strips
• 4 scallions (green onions), sliced
• 1 pound peeled and deveined shrimp

Preparation

Step 1

Preheat oven to 450 degrees F.

In a large bowl, combine olive oil, garlic, and salt; mix well. Add corn, peppers, scallions, and shrimp; toss until evenly coated.

Divide mixture evenly in center of four 14" x 18" pieces of foil. Wrap foil securely, leaving room for steam to circulate; seal edges tightly.

Place packets on a large baking sheet and bake 15 minutes, or place on a preheated grill and cook 10 minutes. Open packets carefully, as steam may be released.

Note:
It is best to eat corn the day it is purchased. However, it can be stored in the refrigerator for a few days until ready to use.