Chorizo, Shrimp and Summer Veggie Packs

By Margannl

Ingredients

• 1/4 cup sliced zucchini
• 6 uncooked shrimp, peeled (with tail shells left on), deveined
• 1/4 cup fresh corn kernels
• 1 oz bulk Mexican chorizo sausage
• 2 tablespoons Old El Paso® roasted tomato Mexican cooking sauce (from 8-oz pouch)

Details

Servings 1
Cooking time 40mins
Adapted from bettycrocker.com

Preparation

Step 1

1
Heat gas or charcoal grill. Tear off 12-inch length of heavy-duty foil to make packet. Lightly spray 1 side of foil (side that will be inside of packet) with canola oil cooking spray.

2
In center of foil, layer zucchini, shrimp and corn; crumble sausage into small pieces over top. Spoon cooking sauce over top. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space on sides for heat circulation and expansion. Fold other sides to seal.

3
Place foil packet on grill. Cover grill; cook 7 to 9 minutes, turning packet once. Cooking times are approximate and depend on the heat of your grill.