Grilled Shrimp Boil Packets

Ingredients

• 1 lb baby or small red potatoes
• 2 ears corn,
• 2 chicken or turkey cajun style andouille sausage links, sliced into 1/4-inch thick slices
• 1 lb large raw shrimp,
• 6 Tbsp butter,
• 2 Tbsp fresh lemon juice
• 2 tsp chopped fresh thyme leaves
• 2 cloves garlic,
• 2 tsp Old Bay seafood seasoning,
• 2 Tbsp chopped fresh parsley leaves

Directions

1. Warm a gas grill on medium-high until it reaches about 425 degrees*. Cut 8 pieces of Reynolds Wrap Heavy Duty Aluminum Foil, each 12 by 14-inch. Plan on 2 foil layers for every packet.
2. Put the potatoes on a plate and microwave them on high power for 1 1/2 minutes. Turn them over, then microwave for another 1 1/2 minutes. When they are cool enough to handle, slice them.
3. Divide the sliced potatoes between the centers of the 4 doubled foil sheets. Layer the corn over the potatoes, then add the sausage and shrimp.
4. Melt the butter in a microwave-safe dish in the microwave. Stir in the lemon juice, thyme, and garlic. Spoon the butter mixture over the packets, using about 2 Tbsp for each one.
5. Sprinkle about 1/2 tsp of seasoning over each packet. Pull up the sides of the 1st foil sheet, then lay the 2nd sheet in the opposite direction and fold it around the packet, crimping the edges closed to seal.
6. Set the packets on the grill with the sealed side facing up. Grill for about 12 – 15 minutes, until the potatoes are tender and the shrimp are cooked through. Serve warm, sprinkled with parsley.