Ingredients

The following ingredients have 4 Servings
  • 1 lb baby or small red potatoes
  • 2 ears corn, (shucked and sliced into 1-inch thick disks)
  • 2 (4 oz) chicken or turkey cajun style andouille sausage links, sliced into 1/4-inch thick slices
  • 1 lb large raw shrimp, (peeled and deveined)
  • 6 Tbsp butter, (diced into 1 Tbsp pieces)
  • 2 Tbsp fresh lemon juice
  • 2 tsp chopped fresh thyme leaves
  • 2 cloves garlic, (minced)
  • 2 tsp Old Bay seafood seasoning, (or more to taste)
  • 2 Tbsp chopped fresh parsley leaves

Instruction

  • Preheat a gas grill over medium-high heat to about 425 degrees*. Cut 8 sheets of 12 by 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 1 1/2 minutes, rotate and microwave 1 1/2 minutes longer. Once cool enough to handle cut into slices. 
  • Divide potatoes among each of the four double lined foil sheets (layering ingredients in center), followed by corn, sausage and shrimp.
  • Melt butter in a microwave safe dish in microwave. Stir in lemon juice, thyme and garlic. Divide butter mixture among packets drizzling about 2 Tbsp evenly over each. 
  • Sprinkle each with about 1/2 tsp of the seasoning. Wrap up sides of first sheet of foil, then place second sheet going opposite length and wrap while crimping edges to seal. 
  • Grill sealed side up about 12 - 15 minutes or until potatoes are tender and shrimp have cooked through. Serve warm garnished with parsley.