Grilled Shrimp, Corn, Potatoes, and Smoked Sausage Packets

Ingredients:

• 1 pound baby potatoes, cut into 1.5-inch cubes
• 2 ears corn on the cob, cleaned and each ear cut into 5 to 6 rounds
• 1 pound raw shrimp, thawed, peeled, and deveined
• 12 ounces Andouille smoked sausage, cut into 2-inch pieces
• 1 small yellow onion, thinly sliced
• 4 cloves garlic, minced
• 4 tablespoons butter, melted
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 2 tablespoons Old Bay seasoning
• Lemon slices & chopped fresh parsley, for garnish

Instructions:

1. Preheat the Grill:
   • Heat your grill to 400°F (204°C).
2. Prepare Foil Sheets:
   • Cut 4 large foil sheets, each about 12×12 inches.
3. Boil Potatoes and Corn:
   • In a large pot, bring 8 cups of water to a boil over high heat.
   • Add the potatoes and corn. Reduce the heat to a steady simmer and cook for 10 minutes.
   • Drain the vegetables and set aside.
4. Combine Ingredients:
   • In a large mixing bowl, combine the boiled potatoes and corn with the shrimp, sausage, onion, and garlic.
5. Season:
   • Pour the melted butter over the mixture.
   • Add the salt, pepper, and Old Bay seasoning.
   • Stir everything together until well mixed.
6. Prepare Foil Packets:
   • Divide the mixture evenly among the four foil sheets.
   • Wrap the foil tightly around the ingredients to form packets.
7. Grill:
   • Place the foil packets directly on the grill.
   • Cook for about 15 minutes, flipping once halfway through for even cooking.
8. Serve:
   • Carefully open the foil packets (watch out for steam).
   • Garnish with lemon slices and chopped parsley.
   • Enjoy your delicious grilled packets!

These foil packets are a great way to enjoy a hearty, flavorful meal with minimal cleanup. Perfect for a summer barbecue or a quick weeknight dinner!