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Honey Garlic Shrimp Foil Packets

INGREDIENTS

1/2 cup - honey

2 - cloves garlic, minced

2 T - rice vinegar

2 T - tamari or soy sauce

1 T - olive oil

1 pinch - red pepper flakes

salt and pepper, to taste

2 cups - cooked rice

2 - medium zucchini, sliced into stips

8 oz. - cherry tomatoes, halved

3 - ears of corn, kernels removed from cob

1 lb. - shrimp, peeled and deveined

salt and pepper

handful of fresh basil, sliced thin

DIRECTIONS

Preheat a gas grill to 400F or medium high heat. Place two pieces of foil in an X shape. Repeat so you have four total packets.

In a small bowl, whisk together the honey, garlic, vinegar, tamari, olive oil and red pepper flakes. Season to taste with salt and pepper.

Place about 1/2 cup of the rice in the center of each X. Divide the zucchini, corn and tomatoes evenly between the packets. Top with the shrimp. Sprinkle everything with salt and pepper.

Drizzle the honey glaze evenly over the packets, reserving 1/4 cup for serving. Bring the edges of the foil up over the vegetables and shrimp and fold over to create a seal. Prick with a fork a few times to allow steam to escape.

Place the foil packets on the grill and cook for 12-15 minutes or until shrimp is pink and vegetables are tender. Serve the packets straight from the foil or in bowls, drizzled with additional glaze and fresh basil.