1 pound EZ peel large shrimp
1 (12 oz) package andouille sausage, sliced into 1/4-inch rounds
1 pound baby red potatoes, halved
2 ears corn, husked and each cut into 4 to 5 pieces
1 red onion, ends removed and quartered
4 tbsp olive oil
4 tsp Old Bay Seasoning
salt and pepper to taste
1 lemon, cut into wedges, for serving
2 tbsp fresh parsley, chopped, for garnish
Preheat grill to medium high heat.
Lay out four 14-inch-long sheets of foil on a work surface. Divide the shrimp, sausage, potatoes, corn, and onion equally among the four sheets of foil and place into the center. Drizzle each packet with 1 tbsp olive oil, season each with 1 tsp Old Bay, and salt and pepper to taste.
Bring the shorter edges to the center, then fold them over each other into small pleats to make a seam in the center. Fold in the edges of the packet to seal off completely. Repeat with remaining packets. Transfer all four packets onto the grill, close, and cook until veggies are tender and shrimp are fully cooked, about 14-16 minutes.
Remove from grill and let cool 10 minutes. Garnish with fresh parsley and serve with lemon wedges.
To bake these in the oven: Place the foil packets on a large baking sheet and bake for 15-18 minutes at 425 F.