Preheat the grill to medium-high heat.

In a mixing bowl, combine shrimp, bell peppers, zucchini, and cherry tomatoes.

Drizzle with olive oil and season with garlic powder, paprika, salt, and black pepper. Squeeze lemon juice over the mixture.

Toss to coat evenly.

Cut four large pieces of aluminum foil.

Divide the shrimp and vegetable mixture evenly among the foil pieces.

Fold the foil over the mixture to create sealed packets.

Place the foil packs on the grill and cook for 10-15 minutes, or until the shrimp are pink and cooked through.

Carefully open the foil packs and serve warm.