Ingredients
1lbbaby or small red potatoes
2ears corn,shucked and sliced into 1-inch thick disks
8ozchicken sausage,or turkey cajun style andouille sausage links, sliced into ¼-inch thick slices
1lblarge raw shrimp,peeled and deveined
6tbspbutter,diced into 1 tbsp pieces
2tbspfresh lemon juice
2tspfresh thyme leaves,chopped
2clovesgarlic,minced
2tspOld Bay seafood seasoning,or more to taste
2tbspfresh parsley leaves,chopped
Preparation
Preheat a gas grill over medium-high heat to about 425 degrees F. Cut 8 sheets of 12×14-inch Reynolds Wrap Heavy Duty Aluminum Foil. Use two sheets of foil per packet.
Place potatoes on a plate and microwave on high power for 1½ minutes, rotate and microwave for 1½ minutes longer. Once cool enough to handle cut into slices.
Divide potatoes among each of the four double lined foil sheets (layering ingredients in the center), followed by corn, sausage, and shrimp.
Melt butter in a microwave-safe dish in the microwave. Stir in lemon juice, thyme, and garlic. Divide butter mixture among packets drizzling about 2 tablespoons evenly over each.
Sprinkle each with about ½ teaspoon of the seasoning. Wrap up sides of the first sheet of foil, then place the second sheet going opposite length and wrap while crimping edges to seal.
Grill sealed side up about for 12 to 15 minutes or until potatoes are tender and shrimp have cooked through. Serve warm garnished with parsley.
