Shrimp Boil Foil Packs

Adapted from Le Crème de la Crumb

1 pound shrimp, peeled and de-veined

2 ears of corn on the cob, husked

½ pound kielbasa

1 pound Melissa's baby red potatoes

2 medium onions, quartered

3 Tablespoons Old Bay seasoning

salt and pepper, to taste

3 teaspoons minced garlic

juice of ½ lemon, plus lemon wedges for serving

3 Tablespoons butter, melted

1/2 cup beer

Wrap each ear of corn in a damp paper towel. Microwave 2-3 minutes per cob. Remove from microwave using a potholder. Place cobs on cutting board and chop off the stem end of each about an inch from the end. Pick up the silk end and squeeze. The corn will slide right out free of silks. Cut each cob into thirds, and chop each third in half lengthwise.

Cut potatoes in two lengthwise. Bring a large pot of salted water to a boil. Add potatoes and boil for ten minutes. Drain and set aside.

In a large bowl, combine shrimp, sausage, corn, potatoes, and onion. Stir together melted 3 tablespoons butter, Old Bay seasoning, garlic, juice from half a lemon, and salt and pepper to taste and pour over shrimp, sausage, and veggies. Stir to coat.

Divide between four 12x12 inch sheets of aluminum foil. Drizzle each foil pack with two tablespoons of beer. Fold edges of foil up around the food to create a closed packet.

Cook on preheated grill over medium-high heat for 8-10 minutes on one side, then flip and cook another 5-6 minutes on the second side. Alternately, you can bake the packets at 400 degrees for 15-20 minutes until corn is tender and shrimp are pink and fully cooked.

While packets are cooking, melt remaining butter in a medium sauce pan over medium-high. Serve shrimp boil packs topped with lemon wedges for squeezing.