low country shrimp foil pack

1  lb.		small red potatoes, halved
4		frozen mini corns on the cob, thawed, cut in 0.5 Save
2  teaspoons		oil
2  teaspoons		Old Bay™ seasoning
1  lb.		uncooked peeled deveined extra large shrimp (16 to 20 count) Save
12  ounces		fully cooked turkey sausage sausage, sliced
1  piece		lemon, cut into 8 wedges Save
1/4  cup		chopped fresh parsley leaves

Tip: Click on the ingredient links to learn the nutritional information for all the low country shrimp foil pack ingredients. The serving size for any ingredient in low country shrimp foil pack may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Steps

1
Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
2
Place potatoes in microwavable bowl. Microwave uncovered on High 5 to 6 minutes or until potatoes are just tender. Add corn to potatoes; drizzle with 1 teaspoon of the oil, and sprinkle with 1 teaspoon of the seasoning; mix until evenly coated. Place shrimp in medium bowl; toss with remaining 1 teaspoon oil and remaining 1 teaspoon seasoning; mix until evenly coated.
3
Place equal amount of sausage on center of each sheet of foil. Dividing evenly, arrange potato and corn mixture around sausage. Divide shrimp evenly over sausage. Squeeze 1 wedge of lemon over each pack.
4
Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
5
Place packs on grill over medium heat. Cover grill; cook 6 minutes. Rotate packs 1/2 turn; cook 5 to 7 minutes longer or until shrimp are pink and sausage is heated through. Remove packs from grill, cut large X across top of each pack. Carefully fold back foil; sprinkle with parsley, and top with remaining lemon wedges.