Simple Grilled Shrimp & Veggie Foil Packs
![WEB USE Grilled_Shrimp_Veggie_Foil_0095](/-/media/project/dole/recipe-images/web-use-grilled_shrimp_veggie_foil_0095.jpg?h=600&w=1200&rev=d7fd26b057a8427e9d95a4dbe4bad8a2&hash=9C4FDC94242CBABF3018DCD0C28F3AF5)
Ingredients
- 1¼ pounds raw 21-25 count peeled and deveined tail-off shrimp, thawed if necessary
- 2 DOLE® Carrots, cut into 1-inch pieces
- ½ DOLE® Lemon, juiced (about 2 tablespoons)
- ½ small DOLE® Red Onion, cut into 1-inch pieces
- 2 cups DOLE® Broccoli florets
- 1 cup DOLE® Cauliflower florets
- 1 cup packed DOLE® Arugula
- 1½ tablespoons olive oil
- 1 tablespoon plus 1 teaspoon gluten free roasted garlic & herb seasoning
Directions
- Prepare outdoor grill for direct grilling over medium-high heat; cut 4 (12-inch square) sheets foil.
- Toss all ingredients in a large bowl; divide onto center of each sheet. For each packet, fold and tightly crimp top and bottom sides of foil over shrimp mixture; fold and tightly crimp sides of foil to seal.
- Place packets, seam side up, on hot grill rack; cover and cook 12 minutes or until internal temperature of shrimp reaches 145°F and vegetables are tender-crisp, rotating once. Carefully open foil packs to serve.