SALT LAKE CITY — Smith’s Chef Jeff Jackson is back and he is making a summer favorite just a bit easier for those who may not want to wait all day: shrimp boil tin foil packets.

Ingredients

• 1 lemon
• 1 stick butter, melted
• 1 tbsp. garlic, minced
• 2 tsp. chopped parsley
• 2 tsp. cajun seasoning
• 1 tsp. Old Bay seasoning
• Salt and pepper to taste
• 1 lb. baby potatoes, halved
• 2 cobs corn, cut into 1-inch pieces
• 12 oz. smoked sausage, cut into ½ inch pieces
• 1 lb. raw shrimp, peeled, thawed and dried if frozen
• Lemon wedge for serving

Directions

1. Add the potatoes to a microwave-safe bowl with 1 tbsp. of water. Cover with plastic and cook on high for 4 minutes. Preheat grill to med-high or your oven to 375. Slice the lemon in half and cut 1 half into wedges.
2. In a large bowl, add the melted butter, garlic, parsley, cajun seasoning, Old Bay, and a little salt and pepper. Stir to combine.
3. Add the par-cooked potatoes, corn cobs, sausage and shrimp to the butter mixture. Toss to combine.
4. Divide the mixture onto 4 large pieces of foil that have been sprayed with non-stick spray. Close and seal the foil to form packets.  Place in the oven on a sheet pan or on the grill and close the lid. If cooking on a grill, cook for 7 minutes and then flip and cook for 7 more minutes. Cook for 13-15 minutes in the oven.
5. Serve warm the lemon wedges and enjoy!