In a large bowl, combine shrimp, corn, zucchini, garlic, cumin, red pepper flakes, and cilantro. Drizzle with olive oil, season with salt and pepper, and toss until combined.
Lay out four pieces of aluminum foil. Divide shrimp mixture between foil, and top each with a pat of butter and lime slices. Fold packets shut to seal tightly.
Heat grill to high. Add shrimp packs and grill until shrimp is pink, about 10 minutes.
Can also be cooked on a campfire!
Open foil packets carefully, as steam will be released. Can be eaten directly from foil packets, or moved to a plate to serve.