Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 12 oz smoked andouille sausage, sliced into rounds
  • 2 cups baby potatoes, quartered
  • 2 cups fresh corn kernels
  • 1 cup red bell pepper, chopped
  • 1/2 cup red onion, diced
  • 4 tbsp unsalted butter, melted
  • 3 cloves garlic, minced
  • 1 tbsp lemon juice
  • 2 tbsp Old Bay or Cajun seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 lemon, sliced into rounds

Instructions:

  1. Place quartered potatoes in a microwave-safe bowl with a splash of water. Cover and microwave for 4–5 minutes until slightly tender.
  2. In a large bowl, combine shrimp, sliced sausage, pre-steamed potatoes, corn, peppers, and onion. Pour the melted butter, minced garlic, lemon juice, and seasonings over the top and toss to coat.
  3. Divide the mixture equally into four large squares of heavy-duty aluminum foil. Place one lemon slice on top of each pile and fold the sides up to create a loose tent seal.
  4. Cook using one of three methods: Grill over medium-high heat for 12–15 minutes; Bake in a 400°F (200°C) oven for 15–20 minutes; or place on a camping grate over hot coals for 12 minutes, flipping once.
  5. Carefully open the foil packets and serve immediately.