Ingredients
Scale
1 red onion, diced
1 red bell pepper, diced
2 ears corn, shucked and cut into 6 pieces each
1 pack andouille chicken sausage, sliced thin
juice of 1 lemon, divided
3 cloves minced garlic, divided
3 tbsp neutral oil, divided (more as needed)
sea salt, as needed
1 lb shrimp, deveined (defrosted if frozen)
2 tsp old bay seasoning
Instructions
- Toss corn pieces with a little oil and sea salt. Set aside.
- In a small bowl, combine 1 tbsp oil, 1 clove of minced garlic, a big pinch of salt and half lemon juice. Toss with onion, pepper and sausage slices.
- Prepare foil by spraying with cooking spray. Arrange vegetables and sausage in center of foil and top with corn. Seall well and place on fire or grill for 10 minutes.
- While vegetables are cooking, combine remaining oil with remaining garlic, lemon juice and old bay.
- Remove shrimp from all packaging and pat dry. Toss with oil/old bay mixture and let sit until vegetables are done cooking.
- After 10 minutes are up, carefully open foil and add shrimp on top. Re-seal and continue to cook 4-5 minutes until shrimp is fully cooked. Enjoy!