Added sausage
FOR THE ROASTED POTATOES
1pound baby red or yellow potatoes, halved (or quartered, if large)
2tablespoons extra-virgin olive oil
2garlic cloves, minced
Kosher salt and black pepper
FOR THE BROILED CORN
4ears fresh corn, husked, cut into 4 segments
2tablespoons unsalted butter, softened
FOR THE BROILED SHRIMP
2tablespoons olive oil
1tablespoon lemon juice
2garlic cloves, minced
1teaspoon seafood seasoning, such as Old Bay, or Cajun seasoning
1teaspoon ground paprika
½teaspoon ground cayenne, or to taste
½teaspoon black pepper
2pounds peeled and deveined tail-on jumbo shrimp, fresh or frozen and thawed, patted dry
1lemon, cut into 8 wedges
1tablespoon chopped fresh parsley leaves (optional)
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PREPARATION
Step 1
Heat oven to 425 degrees. Place a rack in the center of the oven.
Step 2
Prepare the potatoes: In a large bowl, toss potatoes with oil and garlic until coated. Season with salt and pepper, then pour onto a large baking sheet and set aside.
Step 3
Prepare the corn: Spread each piece of corn with some of the butter and set aside.
Step 4
Prepare the shrimp: In the same big bowl, whisk together the olive oil, lemon juice, garlic, seafood or Cajun seasoning, paprika, cayenne and pepper. Add the shrimp and stir to coat evenly. Set aside.
Step 5
Bake the potatoes until golden brown and fork tender, about 20 minutes. Remove the potatoes from the oven, set the rack in the middle of the oven and switch oven to broil. Scatter the corn over the potatoes and broil 3 to 4 minutes, or until kernels begin to brown slightly.
Step 6
Remove the pan from the oven, and flip the corn. Scatter shrimp all over the pan and broil for 2 minutes, or until the shrimp have curled and turned pink.
Step 7
Turn the shrimp, scatter the lemon wedges on top and broil 2 more minutes. Squeeze the lemon juice over everything and sprinkle with parsley, if using. Serve immediately, on its own or tossed with pasta.
