| | Directions | 1. Pierce potatoes with fork. Microwave on HIGH 4 to 6 minutes or until tender, turning over halfway through cooking. Let stand 5 minutes or until cool enough to handle. Halve potatoes, then cut into 1/8-inch thick slices. Remove husks and silk strands from corn. Cut each ear into 4 pieces.
2. Mix butter, lemon juice, mustard, garlic, paprika, black pepper and red pepper in large bowl. Add shrimp, corn, sausage and onion; toss to coat well.
3. Place potatoes in even layer in 13x9x3-inch disposable foil pan. Top with shrimp mixture. Arrange shrimp so that they are at the top to avoid overcooking. Cover pan tightly with foil to prevent steam from escaping.
4. Place pan on grill over medium-low heat. Close lid. Grill 20 to 25 minutes or until shrimp are pink and vegetables are tender. |
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Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 6
|  | | Ingredients | | - | | 4 medium red potatoes |
| - | | 2 large ears fresh corn |
| - | | 1/4 cup (1/2 stick) butter, melted |
| - | | 2 tablespoons lemon juice |
| - | | 2 tablespoons Zatarain’s® Creole Mustard |
| - | | 2 teaspoons minced garlic |
| - | | 1/2 teaspoon McCormick® Paprika |
| - | | 1/4 teaspoon McCormick® Black Pepper, Coarse Ground |
| - | | 1 pound jumbo shrimp (16 to 20 count), peeled and deveined, leaving tails on |
| - | | 1/4 teaspoon McCormick® Red Pepper, Crushed |
| - | | 6 ounces andouille sausage, thinly sliced |
| - | | 1 large sweet onion, such as Vidalia, cut into chunks |
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| | Nutrition (per serving) | Calories: 262 Calories
Fat: 10 Grams
Protein: 20 Grams
Cholesterol: 154 Milligrams
Carbohydrates: 23 Grams
Sodium: 467 Milligrams
Fiber: 3 Grams
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