Simple Grilled Shrimp & Veggie Foil Packs

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

1. Prepare outdoor grill for direct grilling over medium-high heat; cut 4 (12-inch square) sheets foil.
2. 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.
3. 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.