Ingredients:
1 tablespoon Cajun or Creole seasoning
24 (1 pound) cleaned large shrimp
1 1/2 cups corn kernels
1/4 cup chopped fresh Italian parsley leaves
1/4 cup chopped fresh basil leaves
1/4 cup dry white wine, such as Pinot Grigio
3 ounces fully cooked Turkey/Chicken Andouille sausage (Applegate), very thinly sliced
1 medium zucchini (8 ounces each), sliced into 1/4-inch thick rounds
1 large red bell pepper, seeded and cut into thin strips
2 tbsp olive oil
Dirictions
In a medium bowl, combine the Cajun seasoning, salt, and pepper. Add the shrimp and toss to coat.
Place 4 large (10 x 18-inch) pieces of heavy-duty aluminum foil on a flat surface.
