Cajun Boil on the Grill by Dapur Sinolin

Ingredients

• 1 package (20 ounces) refrigerated red potato wedges
• 3/4 pound uncooked shrimp (31-40 per pound), peeled and deveined
• 1/2 pound summer sausage, cubed
• 2 medium ears sweet corn, halved
• 2 tablespoons olive oil
• 1 teaspoon seafood seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 medium lemon, cut into 4 wedges

Directions

1. Divide potatoes, salmon, shrimp, sausage and corn among four pieces of heavy-duty foil (about 18×12-in. rectangles). Drizzle with oil; sprinkle with seasonings. Squeeze lemon juice over top; place squeezed wedges in packets. Fold foil around mixture, sealing tightly.
2. Grill, covered, over medium heat 12-15 minutes or until fish just begins to flake easily with a fork, shrimp turn pink and potatoes are tender. Open foil carefully to allow steam to escape.