Prepare the marinade by combining white wine, minced garlic, smoked paprika, fresh rosemary, chili flakes, and salt in a bowl. Add the zest of two lemons and juice of three lemons, along with honey and extra virgin olive oil. Whisk until well combined.
2
Prepare the vegetables by halving the zucchini lengthwise and slicing crosswise into half-moons. Core and thinly slice the green and red bell peppers. Thinly slice the white onion.
3
Add all the prepared vegetables to a large bowl. Place the peeled and deveined shrimp in the bowl. Season with salt and pepper, then pour the marinade over everything. Toss gently to coat all ingredients evenly with the sauce.
4
Heat the grill to medium-high heat, approximately 400°F. For each foil packet, lay down a sheet of foil followed by parchment paper. Add a portion of the shrimp and vegetable mixture to the center, making sure to include some of the flavorful sauce.
5
Fold the edges of the foil and parchment paper together to create a sealed pouch, ensuring it is tightly enclosed but not crushed.
6
Place the foil packets on the preheated grill. Since shrimp cooks quickly and the vegetables are sliced thinly, grill until the shrimp turn pink and the vegetables are tender, which takes very little time.
7
Carefully open the foil packets (watch for steam). Garnish with fresh parsley and lemon slices. Adjust seasoning to taste and serve immediately.
PrimedTableBETA
