2 sticks butter, divided into 1/2 stick (melted) and 1-1/2 sticks unmelted
1 lb of small red potatoes OR 3 large potatoes, chopped into 1-1/2" chunks
2 lbs fresh jumbo shrimp (shell on or peeled, your preference)
4 large garlic cloves, minced
juice of 1 lemon
4 ears of corn, sliced into 2" pieces
1-1/2 Tbsp Worcestershire sauce
1-1/2 tsp Old Bay
1 tsp crushed red pepper flakes
1 tsp smoked paprika
1 tsp dried oregano
3 bay leaves
Preheat oven to 400.
Rinse the shrimp in a colander and set aside to drain.
Place the potatoes in a pot of water and boil for 5-10 minutes. Drain & set aside.
Pour the 1/2 stick of melted butter into the center of a large sheet pan and swirl to cover and coat the pan.
Place the shrimp on the pan and cover with garlic and lemon juice. Try not to overlap the shrimp too much.
Add the corn and potatoes to the pan and generously sprinkle the seasonings and Worcestershire to cover all.
Slice the remaining 1-1/2 sticks of butter into 1-Tbsp slices and place evenly over the shrimp/corn/potatoes.
Bake for 10-12 minutes. Once the shrimp curl and turn pink, they are done. Don't overcook.
Yield: 4 servings.