With only a few more weeks of summer vacation, Jeanette Chen from Jeanette’s Healthy Living has been savoring every minute, including doing lots of grilling and hanging out on the back patio. We all love grilling because an entire meal can be made at the same time, and there is minimal cleanup. This is all about the presentation so enjoy!
Note: If you don’t have a spiralizer, you can use thinly sliced zucchini instead
Grilled Mediterranean Shrimp and Zucchini Noodles in a Packet
2 zucchini, ends trimmed
1 pound shrimp, peeled and deveined
4 tablespoons extra virgin olive oil
4 garlic cloves, minced
1 teaspoon dried oregano
¼ teaspoons smoked Spanish paprika or regular paprika
salt and fresh ground pepper, to taste
4 tablespoons white wine or chicken broth
1 red bell pepper, cut into strips
12 cherry tomatoes
2 scallions, chopped
12 kalamata olives, pitted
4 tablespoons crumbled feta cheese, optional
Tear off 4 pieces of aluminum foil, 20″ long each.
In a medium bowl, toss together shrimp, olive oil, garlic, oregano, paprika, wine, salt and pepper.
Divide zucchini, red bell pepper strips, tomatoes, scallions, kalamata olives, feta cheese and shrimp on 4 pieces of foil. Spoon sauce from marinated shrimp on top of ingredients.
Fold long end of foil over food. Fold up narrow ends. Fold last end over to seal packet.
Grill on high for 10 minutes. Serve.