Cajun Shrimp Foil Packs on the grill!

1. Parboil potatoes and corn: Bring a large pot of water to a boil and add seafood boil seasoning. Add whole baby potatoes and corn, and boil for 5 minutes. Drain and set aside.
2. Season shrimp mixture: In a large bowl, combine the tail-on shrimp, sausage, onion, and minced garlic. Drizzle with olive oil, add Cajun seasoning and garlic hot sauce, and toss until everything is evenly coated.
3. Assemble foil packs: Tear 3 large sheets of Reynolds Heavy Duty Foil. Divide the potatoes and corn evenly, then top each with about 10 shrimp and the sausage mixture. Add 3–4 tablespoons of butter to each packet.
4. Seal packets: Fold the foil tightly to seal, leaving space inside for steam to circulate.
5. Grill: Preheat grill to 325°F. Place foil packets over indirect heat for 20 minutes, then move to direct heat for 10 more minutes to finish. Keep an eye on the shrimp—since they cook quickly, you want them just cooked through and not overdone.
6. Serve: Carefully open packets, squeeze fresh lemon over the top, and garnish with parsley or green onion!