1 pound shrimp peeled and deveined, if frozen, be sure shrimp are thoroughly defrosted.
1 (13-ounce) package smoked Andouille sausage, thinly sliced
2 ears corn, husked, and each ear cut into 4 pieces
1 pound small baby red potatoes
2 tablespoons olive oil
4 teaspoons The Seafood Blend
2 Tablespoons unsalted butter, cut into 4 pieces
Lemon wedges for serving if desired
Precook the potatoes. Place potatoes in pot and cover with cold water. Bring to boil and cook until just tender—depending on size of the potato, about 10-15 minutes. Drain and allow to cool (this can be done ahead). Once cool enough to handle, cut into quarters.
Place shrimp, sausage, potatoes, and corn in a large bowl. Drizzle with the olive oil and add The Seafood Blend, toss to coat all ingredients evenly.
Preheat a grill to high heat.
Cut four sheets of foil, about 12-inches long. Divide shrimp, sausage, corn, and potatoes into 4 equal portions and add to the center of each foil in a single layer.
Top each with one of the pieces of butter.
Fold up all 4 sides of each foil packet. Fold the sides of the foil over the shrimp, covering completely and sealing the packets closed.
Place foil packets on the grill and cook until just cooked through, about 10-12 minutes.
Serve hot with lemon wedges, if desired.
Smoky mesquite with sea salt & pepper