By Chef Gretchen Fayerweather

1 pound medium shrimp, peeled and deveined (or) chicken sausage links, sliced
2-3 ears corn, sliced into rounds
1 zucchini (or) summer squash , sliced or spiralized
2 cloves garlic, minced
1 onion, peeled and quartered
2 teaspoons ground cumin
1 teaspoon crushed red pepper (optional)
2 Tablespoons fresh chopped cilantro
2 Tablespoons Extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 Tablespoons butter, divided
1 lime, sliced into rounds

1.  In large bowl, add all items except the butter and lime. Toss until combined.

2.  Lay out 4 to 8 pieces of foil. You will want to double up the foil for a campfire.

3.  Evenly divide mixture between each foil sheet and top with a pat of butter and lime slices. Seal packs.

4.  Heat grill to high, or wait for campfire to die down to just embers.

5.  Carefully place shrimp packs and grill until shrimp is pink, about 10 minutes.

6.  Carefully open, avoid the steam, place on a plate and serve! Great flavor and no clean up!

Save time, grab these kitchen tools:
– Large knife
– Grill or camp fire
– Foil
– Measuring spoons



Riehm Produce Farm, LLC.
7244 N. State Route 53
Tiffin, OH 44883