Marinated Shrimp Medley

1 lb. uncooked medium shrimp, peeled, deveined
½ cup your favorite seafood marinating sauce (try chipotle, barbeque, or Asian-sesame)
1 can (15 oz.) whole kernel corn, drained
1 red pepper, chopped
½ cup sweet onion, sliced
1 zucchini, cut lengthwise in half, then crosswise in half
½ teaspoon garlic salt

Place shrimp in re-sealable plastic bag. Add marinade. Seal bag; turn to evenly coat and refrigerate 30 minutes. Meanwhile, soak eight wooden skewers in water.

Preheat grill to medium-high heat. Combine remaining ingredients and spoon onto center of 18x12-inch sheet of heavy-duty aluminum foil. Turn up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.

Remove shrimp from marinade; discard marinade. Thread shrimp evenly onto skewers. Place foil packet and kabobs on grill.

Grill kabobs 3 to 4 minutes on each side, or until shrimp turn pink. Remove kabobs from grill, leaving foil packet on grill for an additional 4 minutes (10 to 12 minutes total). Cut slits in foil with sharp knife to release steam before carefully opening packet. Serve shrimp with the vegetables.