Well, I received an invite to come on over here from another forum and post my recipe for the contest. Looks like a great forum, so I’ll have to poke around after I finish this post. First, though, here’s my recipe, which I tried out in the Boundary Waters on a two-week trip this summer:

Seasoned Shrimp and veggies over cous cous is really simple to make…

Ingredients:
Pre-cooked shrimp
Chopped vegetables (ie. brocolli, carrots, cauliflower, green beans, etc.)
Cous cous
Seasoning, such as Mrs. Dash

We
gathered firewood according to BWCA rules–away from camp and the
shore, already dead wood that was no longer standing. Then we built the
fire in the Forest Service grate.

Then we sprinkled some Mrs.
Dash seasoning on the moistened vegetables and shrimp, then rolled the
mixture in foil in individual servings.

Then, place the
foil-wrapped servings in or over the campfire (or you could saute the
shrimp and veggies on a camp stove). You’ll hear the mix start sizzling
inside the foil.

We waited about ten minutes and then checked by peeling back the foil a bit. Yep, it was cooked.

Then
we prepared the cous cous, simply by adding boiling water we’d been
heating over the fire as the shrimp and vegetables cooked.

Oila! And bon appetit.