1 1/2 pound large peeled deveined shrimp
2 cloves minced garlic
2 thinly sliced smoked Andouille sausages
2 ears of corn, cut crosswise into 4 pieces
1 pound large cubed red potatoes
2 tablespoons extra virgin olive oil
1 tablespoon Old Bay seafood seasoning
1 wedge sliced lemon
4 tablespoons butter
1/4 teaspoon salt
1/2 teaspoon pepper
2 tablespoons chopped fresh parsley leaves

1 1/2 pound large peeled deveined shrimp 2 cloves minced garlic 2 thinly sliced smoked Andouille sausages 2 ears of corn, cut crosswise into 4 pieces 1 pound large cubed red potatoes 2 tablespoons extra virgin olive oil 1 tablespoon Old Bay seafood seasoning 1 wedge sliced lemon 4 tablespoons butter 1/4 teaspoon salt 1/2 teaspoon pepper 2 tablespoons chopped fresh parsley leaves

Preheat grill over high heat.

Cut 4 sheets of foil about 12 inches long. Divided shrimp, garlic, sausage, corn and potatoes evenly over the foil sheets. Drizzle with olive oil, Old Bay seasoning, salt and pepper. Toss gently to combine. Top each mixture with parsley, lemon slice and a tablespoon of butter each.

Fold the foil packets crosswise over the shrimp boil mixture to completely cover the food. Roll the top and bottom edges to seal them closed.

Place foil packets on the grill and cook until just cooked through, about 10 - 15 minutes.

Serve immediately.