1 1/2 pounds sustainably farmed or wild caught pink shrimp, peeled and deveined
1 (12.8-ounce) package natural smoked andouille sausage, thinly sliced
2 ears corn, each cut crosswise into 4 pieces
1 pound baby red potatoes, halved
2 tablespoons olive oil
4 teaspoons cajun seasoning
1 Tsp onion powder
1 Tsp garlic powder
Freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
Preheat oven to 425 F.
Preheat a gas or charcoal grill over high heat.
Cut four sheets of foil, about 12-inches long. Divide shrimp, sausage, corn and potatoes into 4 equal portions and add to the center of each foil in a single layer.
Fold up all 4 sides of each foil packet. Add olive oil, seasonings, and pepper, to taste; gently toss to combine. Fold the sides of the foil over the shrimp, covering completely and sealing the packets closed.
Place foil packets on the grill and cook until just cooked through, about 12-15 minutes or in the oven for 15-20 minutes.
Served immediately, garnished with parsley, if desired.