INGREDIENTS
Kosher salt
1 lb. red bliss potatoes, quartered
1 1/2 lbs. shrimp, peeled and deveined
2 ears of corn, cut crosswise into 4 pieces
2 smoked andouille sausages, thinly sliced
2 sliced lemons
2 tsp. garlic powder
1 TBSP. Old Bay seasoning
2 TBSP. melted butter
2 TBSP. extra-virgin olive oil
Freshly ground black pepper
2 TBSP. chopped fresh parsley leaves
Dipping Sauce
1/2 cup mayonnaise
1 tsp. garlic powder
2 TBSP. finely chopped chives
1 tsp. Dijon mustard
Juice of 1/2 a lemon
1 tsp. lemon zest
DIRECTIONS
Preheat oven to 425-degrees.
In a large pot of salted boiling water, cook potatoes until just tender, about 10 minutes. Drain.
In a large bowl, combine cooked potatoes, shrimp, corn, sausage, lemons, garlic powder, Old Bay, butter and olive oil.
Season with salt and pepper.
Toss to combine and divide between two large baking sheets.
Bake until the shrimp is cooked through and the corn is tender, 13 to 15 minutes.
Sprinkle with fresh parsley.
To make dipping sauce, combine mayonnaise, garlic powder, chives, Dijon, lemon juice and lemon zest in a small bowl.
Serve warm with dipping sauce.
