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
Step 1
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.
Step 2
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.
Step 3
Preheat a grill to high heat.
Step 4
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.
Step 5
Top each with one of the pieces of butter.
Step 6
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.
Step 7
Place foil packets on the grill and cook until just cooked through, about 10-12 minutes.
Step 8
Serve hot with lemon wedges, if desired.
Smoky mesquite with sea salt & pepper
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