1.5poundsMarina Del Rey wild caught Argentinian shrimppeeled and deveined
1packageAndouille or Chorizo sausagecut into rounds
1sweet onionfinely sliced
2earscorncut into 4 pieces each
1poundbaby potatoes
3tablespoonsbuttermelted
5teaspoonsOld Bay seasoning
Salt & pepperto taste
Fresh parsleychopped, for garnishing
Lemon juicefor topping
Instructions
Preheat your grill over high heat or your oven to 425 degrees Fahrenheit.
Combine all the ingredients, other than the parsley, in a large prep bowl and mix until everything is evenly coated in the butter and Old Bay seasoning.
Cut four sheets of heavy-duty foil, roughly one foot long each. Divide the tossed mixture into four equal portions and place in the center of each foil in a single layer.
Fold up the sides of the foil, covering completely and sealing the packets closed (you want everything to cook and steam inside).
Place the foil packets on the grill until cooked through, roughly 12-15 mins. If cooking in the oven, place on a sheet pan and cook in the oven for roughly 15-20 mins.
Remove from grill or oven, open up the packets and top with the chopped parsley and a squeeze of lemon juice (optional). Serve immediately in the foil packets.