Step 1

Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date. (Three months from when you prepped the meal.)

Step 2

Lay out six large rectangles of aluminum foil. Evenly divide the shrimp, corn, scallions, and bell pepper among the foil sheets. (Just pile up the ingredients in the center of each rectangle.) Season each one with ¼ teaspoon salt, ¼ teaspoon cumin, and ⅛ teaspoon pepper. Divide the lime juice and zest among the sheets, tossing gently with a spoon to evenly combine the ingredients. Top each serving with a piece of butter, then fold the foil over the ingredients into 6 sealed packets. Put the packets into the gallon freezer bag.

Step 3

Carefully remove as much air as possible, seal and freeze for up to three months.

Step 4

Defrost the packets in the refrigerator. Preheat a gas or charcoal grill to high.

Step 5

Grill the sealed packets directly over the heat for 10 to 13 minutes. (You can carefully open one packet to peek inside; the shrimp are done when they are pink and opaque.) Serve directly from the foil packets. Add 4 minutes cooking time if frozen.

Step 6

Preheat the oven to 500˚. Put the sealed packets on a sheet pan and roast in the oven for 12 to 13 minutes.

Step 7

Serve directly from the foil packets. Add 4 minutes cooking time if frozen.