Shrimp Foil Packets

INGREDIENTS

• 1 Dozen Extra Large Peeled, Deveined, Tail on Shrimp
• 4 Smoked Andouille Sausages
• 2 Ears of Corn
• 24 oz Baby Gold & Baby Red Potatoes
• 1 bunch Flat Leap Parsley chopped 
• 1 Lemon Cut into Wedges
• 68 tbsp Softened Butter 
• 1 tsp garlic and herb seasoning
• 1 tsp Lemon Pepper seasoning 
• 1 tsp ground sage
• ½ tsp Dill
• 1 tsp Cajun seasoning 
• 1 tbsp old bay seasoning 

DIRECTIONS

1. Step 1: Prep 
   • Roughly chop parsley, cut corn into 4 pieces each, and wash your potatoes, and slice andouille ¼1 inch pieces. 
   • Bring large pot of water to boil. Add in corn and potatoes. Cover and let boil for 10 mins. After 10 mins drain corn and potatoes, and set aside on a tray with sliced Andouille and 1 dozen
2. Step 2: Foil Pack Construction 
   • Tear a long, 2ft piece of foils and fold it in half the long way. 
   • Evenly fold both left & right sides 3 times. 
   • Next fold the bottom 3 times to seal the pack from the bottom.
3. Step 3: Seasoning 
   • In a small mixing bowl add 1 tsp garlic and herb seasoning, 1 tsp Lemon Pepper seasoning, 1 tsp ground sage, ½ tsp Dill, 1 tsp Cajun seasoning, & 1 tbsp old bay seasoning. Mix well to combine and season tray of corn, Sausage, potatoes, and shrimp. Mix gently to coat. Add ¼½ cups chopped parsley and 2 tbsp of minced garlic.
4. Step 4: Cooking 
   • Evenly divide seasoned shrimp, Sausage, corn, and potatoes into both foil packs.
   • add 34 tbsp softened butter into each foil pack and seal the top by folding 3 times to lock in your foils pack.
   • cook on preheated covered grill or 350 degree oven for 2030 mins. Remove from grill or oven and onto a tray.
5. Step 5: Serving
   • Serve by opening the foils packs and dumping them out onto 1 large tray. Garnish with lemon slices, more chopped Parsley & enjoy!