- Pierce potatoes in several spots with a fork; place on a microwave-safe plate. Microwave on HIGH 4-5 minutes or until just fork tender (do not overcook). Cut potatoes into quarters; salt and pepper as desired. Divide among pieces of foil.
- Add remaining vegetables to foil. Sprinkle 1 tablespoon Citrus Herb Seasoning over vegetables. Top with shrimp. Sprinkle shrimp with remaining 1 tablespoon Citrus Herb Seasoning. Top with butter, if desired. Bring together 2 sides of foil; seal edges, making a ½-inch fold. Fold again, allowing space for heat circulation. Fold each side to seal.
- Prepare grill to medium heat. Place foil packets on grill. Grill, turning occasionally, until shrimp is opaque in color and reaches 145°F on an instant-read food thermometer, about 15 minutes.
Makes 6 servings. Or 4 servings + 2 leftover servings.
Serve with Herbed Avocado Chopped Salad.
Make Ahead & Freeze: Prep through step 2. Place foil packets in 2 (1-gallon) freezer bags. Seal well, label and freeze. Thaw completely. Continue with step 3.
For remix Shrimp & Veggie Chowder recipe: Refrigerate 2 leftover packets up to 2 days.