Grilled Shrimp and Corn Foil Packets

Heat a saucepan over medium-high heat and cook the diced bacon until it just starts to crisp, about 4 minutes.

Add the diced onion and cook for 3 minutes, then add the red pepper and cook another 2 minutes. Add the garlic and cook 30 seconds more.

Add the lemon juice, wine, Worcestershire, black pepper, and Creole seasoning. Stir in 2 tablespoons of the butter, reduce heat to low, and let simmer while you prep everything else.

In a small bowl, mix the remaining 2 tablespoons softened butter with 1 tablespoon of the simmering sauce, half the green onions, half the parsley, and half the lemon zest to make compound butter.

Tear off 4 rectangles of foil about 3 inches longer than each corn ear. Place corn in the center of each piece, rub all over with compound butter, and seal tightly. (Make sure the seams are secure so the butter doesn't leak out)

Place corn packets on preheated grill and cook covered for 7 minutes.

Remove the sauce from heat and stir in the heavy cream. In a medium bowl, toss the shrimp with the creamy sauce until well coated.

Tear off four 12-inch squares of foil. Divide the sauced shrimp evenly among the squares and fold into sealed packets.

Turn the corn packets and add the shrimp packets to the grill. Cook both covered for 8 more minutes.

Let packets rest for 2-3 minutes before opening (they'll be steaming hot). Open shrimp packets and sprinkle with remaining green onions, parsley, and lemon zest before serving.