INGREDIENTS:

• 1 pound of baby Dutch yellow potatoes
• 3 corn cobbs, cut crosswise into 6 pieces
• 1/4 cup of unsalted butter, melted
• 4 cloves garlic, minced
• 1 tbsp of old bay seasoning
• 1 pound of medium shrimp, peeled and deveined
• 1 (12.8-ounce) package of smoked andouille sausage, thinly sliced
• 1 lemon, cut into wedges
• 2 tbsp of fresh parsley, chopped

DIRECTIONS:

1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in corn during the last 5 minutes of cooking time; drain well.
3. In a small bowl, combine butter, garlic and old bay seasoning.
4. Place potatoes, corn, shrimp and sausage in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine.
5. Place into oven and bake for 12-15 minutes, or until the shrimp are opaque and corn is tender.
6. Serve immediately with lemon wedges, garnished with parsley, if desired.