Easy Cajun Grilled Shrimp

1 lb. large fresh shrimp

1 tsp. Tony Chachere’s Creole seasoning

1 7-oz. can corn kernels

1/4 cup dry parsley

1/4 cup dry basil

1/4 cup dry white wine

3 ozs. Andouille sausage

1 medium zucchini

1 large red bell pepper

2 tbsp. olive oil

Slice the Andouille sausage and zucchini into thin slices. Core the red bell pepper and dice. Drain the corn kernels. Place a 10-inch by 18-inch piece of heavy-duty aluminum foil on counter. Mix the Cajun seasoning, salt and pepper in a medium bowl. Add shrimp and toss to coat. Place the vegetables on the center of the foil. Add the shrimp on top.  Sprinkle with the parsley and the basil. Drizzle with wine and olive oil. Fold each corner of the foil to form a packet and crimp to seal tightly. With grill set on high heat, cooked until the vegetables are tender, about 13 minutes. Open the packets slowly, being careful of the hot steam. Transfer the shrimp, vegetables and sauce that has accumulated to bowls and eat.