To make sure everything will be perfectly cooked at the same time, you’ll need to parboil the potatoes and corn. This is done by cooking the small potatoes (or larger ones cut in wedges) for about 12 minutes in a pot of boiling salt water. Add the corn for the last 5 minutes. Drain well and place in a large bowl.
While your potatoes and corn are boiling, defrost the shrimp in lukewarm water, pat dry, and add to the bowl.
Cut your favorite pre-cooked sausage in small slices and add to the bowl.
If you want to add some extra umami, chop some brown mushrooms and add them to the bowl as well. And add a chopped jalapeño, to spice it up a bit.
To make the marinade, in a separate bowl, melt 4 tablespoon (¼ cup) butter with ¼ cup Old Bay, add at least 6 garlic cloves (we like it garlicky), and stir well.
Pour the marinade over the ingredients in the bowl and mix well. Everything should be lightly coated.
Lightly oil a sheet pan, toss the contents of the bowl once more, and spread it out to create one layer.
Add a couple lemon slices and put in the oven at 400℉ for about 15 minutes or until the shrimp are pink and opaque.
Garnish with some chopped Italian flat leaf parsley and serve by itself or with some garlic bread (I told you we like it garlicky around here) and a glass off your favorite white wine.