Ingredients:

  • 4 tbsp (60 g) Unsalted Butter, melted
  • 4 cloves (20 g) Fresh Garlic, minced
  • 1 tsp (5 mL) Smoked Paprika
  • 1/2 tsp (2.5 mL) Dried Oregano
  • 1/2 tsp (2.5 mL) Salt (Kosher or Flaky Sea)
  • 1/4 tsp (1.25 mL) Black Pepper, freshly ground
  • 1 tbsp (15 mL) Lemon Juice (freshly squeezed, for serving)
  • 1 lb (450 g) Large Raw Shrimp (21/25 count), peeled and deveined
  • 10 oz (280 g) Smoked Kielbasa or Andouille Sausage, sliced into 1/2-inch rounds
  • 1 large (150 g) Green Bell Pepper, cored and roughly chopped
  • 1 medium (120 g) Red Onion, sliced into large wedges
  • 1 medium (150 g) Zucchini (Courgette), sliced into 1/2-inch half-moons
  • Fresh Parsley, chopped (for serving)

Instructions:

  1. Preheat your oven to 400°F (200°C) or prepare your barbecue/grill for medium heat. Lay out four large sheets of heavy-duty aluminium foil (about 18x12 inches / 45x30 cm each).
  2. Melt the butter in a small saucepan or microwave. Whisk in the minced garlic, smoked paprika, dried oregano, salt, and pepper. Set aside.
  3. In a large mixing bowl, combine the shrimp, sliced sausage, bell pepper, red onion, and zucchini. Pour three-quarters (3/4) of the prepared garlic butter sauce over the contents of the bowl. Reserve the remaining 1/4 for drizzling after cooking. Toss gently until all the protein and vegetables are evenly coated in the seasoning.
  4. Divide the mixture equally among the four foil sheets. Place the mixture slightly off-centre. Bring the long edges of the foil up together, fold them over, and roll them down tightly several times to create a strong, sealed seam. Fold and crimp the short ends tightly to form a completely sealed packet, ensuring there is a small pocket of air above the food.
  5. Place the sealed foil packs onto a baking sheet (or grill grates). Cook for 12–15 minutes until the shrimp is opaque pink and the vegetables are tender-crisp. Carefully transfer the hot packs to plates. Using scissors or a knife, gently slice an 'X' into the top of the foil to safely release the steam. Drizzle the reserved garlic butter and the fresh lemon juice over the contents. Garnish generously with fresh parsley and serve immediately.