Add shrimp to large bowl with 2 tbs of pesto, toss well and let sit for 30 minutes
Cook sliced potatoes for 20 minutes to soften
Once potatoes are cooled, add to a large bowl with remaining 2 tbs pesto. Add in zucchini and toss to coat well with pesto.
Brush olive oil onto each corn and sprinkle with salt & pepper
Spray each peice of foil with non-stick spray. Evenly distribute shrimp, potatoes, zucchini and corn into each foil packet. Fold all sides to create a sealed purse.
Place on a hot grill for 10-12 minutes. Check the shrimp is cooked through. Let rest for a few minutes, open carefully and enjoy!