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.
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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
