Grilled Shrimp and Veggies

In the summer I always try and cook on the grill for a few reasons. one is to keep the house cool,

and the obvious reason is to sit on the deck, and drink a beer (or 3)!

One of the down sides of living in the Midwest (only for a few more months – WOO HOO!!!!) is unless you like standing outside freezing your you know whats off, your grilling season is limited to half the year.

When you grill for the masses, you quickly find out what one likes the other dont, so tinfoil cooking is a good way to assure that everyone is happy. This is the Girlfriends “happy”

1lb Shrimp – de-veined and peeled (you can buy them this way or do it yourself)
1 zucchini squash
1 Yellow Squash
1 small to medium yellow or  Vidalia onion
1/2 to 1 each yellow, red, orange and green pepper.
Dash salt, pepper, and garlic
1 – 2 tbsp: Olive oil
Tinfoil

Fire up the grill! mid high to high heat,
Cut all the veggies to your desired size, (mine is in the pic)and place in a mixing bowl.
add the shrimp.
add the salt, pepper, garlic and oil.
Whisk to coat veggies and shrimp with the oil.
make a tinfoil bowl and transfer everything from the mixing bowl to the tinfoil bowl.
*** make sure the tinfoil is thick enough to withstand the heat! If you have the cheap stuff, you may want to double or triple line it.
place on the grill cook for 4 to 5 minutes, stir , and cook for 3 to 8 more pending your taste. I personally like my veggies more crisp, as others may like them a little more done.
*** if you like REALLY done veggies, wait to add the shrimp until after the initial 5 minutes on the grill –