1 pound shrimp, peeled and de-veined
2 ears of corn on the cob, husked
1/2 pound andouille sausage
1 pound baby red potatoes OR baby yellow potatoes
3 tablespoons old bay seasoning OR homemade seasoning (see note)
salt and pepper, to taste
1 tablespoon minced garlic
juice of 1/2 lemon, plus lemon wedges for serving
3 tablespoons butter melted + 1/2 cup, divided
chopped fresh parsley, for topping
Chop corn into thirds, then chop each third in half lengthwise. Chop potatoes into 2 inch pieces. Boil corn and potatoes for 10 minutes. Drain and set aside.
In a large bowl combine shrimp, sausage, corn, and potatoes. Stir together melted 3 tablespoons butter, Old Bay seasoning, garlic, juice from half a lemon, and salt and pepper to taste and pour over shrimp, sausage, and veggies. Stir to coat.
Divide between four 12×12 inch sheets of aluminum foil. Fold edges of foil up around the food to create a closed packet.