Step 1

1 Combine the Cajun or Creole seasoning, salt and pepper in a mixing bowl, then add the shrimp and toss to coat

Step 2

2 Lay out 8 large (10-by-18-inch) pieces of heavy-duty aluminum foil on a flat surface

Step 3

3 Divide the andouille sausage, zucchini, bell peppers and corn among the foil pieces, placing the vegetables in the center of each

Step 4

4 Top each with shrimp (6 or 7); sprinkle each with 1 tablespoon of the parsley and 1 tablespoon of the basil

Step 5

5 Drizzle each with 2 tablespoons of the wine and about 2 teaspoons of the oil

Step 6

6 Fold each piece of the foil to form a packet, sealing tightly and leaving a little room inside for air to circulate in the packet

Step 7

7 If baking right away, preheat the oven to 425 degrees

Step 8

8 Arrange the packets on one or two baking sheets; bake for about 13 minutes or until the shrimp is cooked through and the vegetables are crisp-tender

Step 9

9 To serve, open the packets slowly, being careful to avoid the hot steam

Step 10

10 Transfer the shrimp, vegetables and sauce that has accumulated to individual bowls or rimmed plates