Chop corn into thirds, then chop each third in half lengthwise. Chop potatoes into quarters. Boil corn and potatoes for 10 minutes. Drain and set aside.
Set grill to medium-high heat or preheat oven to 400 degrees.
In a large bowl combine shrimp, sausage, corn, and potatoes. Stir together melted 3 tablespoons butter, seafood seasoning, garlic, juice from half a lemon, and salt and pepper to taste and pour over shrimp mixture. Stir to coat.
Divide between sheets of aluminum foil. Fold edges of foil up around the food to create a closed packet.
To grill, cook for 8-10 minutes on one sided. Flip and cook for an additional 5-6 minutes. If using the oven, bake for 15-20 minutes until corn is tender and shrimp are pink and fully cooked.
Serve shrimp boil packs topped with chopped parsley, lemon wedges and butter.
Jacobsen Seafood Seasoning starts with clean, light, pure sea salt harvested from traditional salt ponds in Trapani, Italy. We then add cayenne, bay leaves, ground mustard, cinnamon and allspice to