INGREDIENTS

1 pound shrimp, peeled and deveined
1 (12 ounce) package smoked andouille sausage, thinly sliced
1 pound small new potatoes
3 ears corn, each cut into 6 pieces
1 cup (2 sticks) unsalted butter, melted
5 cloves garlic, minced
1 lemon, sliced into wedges
2 tablespoons fresh parsley, chopped
1 ½ tablespoons Old Bay seasoning

PREPARATION

Preheat oven to 400°F and lightly grease a baking sheet.
Bring a large pot of salted water to a boil and add corn and potatoes. Cook 5 minutes until potatoes are nearly tender. Drain well and set aside.
Meanwhile, in a large bowl, combine melted butter, garlic, and Old Bay seasoning.
Add potatoes, corn, shrimp, and sausage to bowl and gently toss to combine.
Spread everything out on baking sheet and place in oven. Bake until shrimp are opaque and corn is tender, about 12-15 minutes.
Sprinkle parsley over the top and serve immediately with lemon wedges.

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