Mini Shrimp Boil on BBQ

Prep 10 min

Total 25 min

Makes 4

An individual shrimp boil!

1 1/2 lb

jumbo shrimp, peeled and deveined

large sausages, cut into 1-inch piece (you can also use hot dog pieces)

1 lb

potatoes, cut into 1-inch pieces (or mini potatoes)

2 ears

of corn, cut into 4 pieces

2 tbsp.

olive oil

1 tsp.

garlic powder

1 tsp.

paprika

1 tsp.

mustard powder

1/2 tsp.

salt and pepper

1/2 tsp.

smoke paprika

lemon, divided into 4 pieces

4 tsp.

butter, divided

4 sprigs

of parsley

Method:

Preheat grill to high heat (about 450 degrees F). Make the spice blend: Add all the spices to a bowl and mix with a spoon.
In a large bowl, add Shrimp, sausage pieces, corn and potatoes. Drizzle over the olive oil and spice blend. Using a large spoon, incorporate the spice blend with the shrimp mixture, being sure the pieces are all coated evenly with the spice blend.
Cut four pieces of foil paper, about 1 foot long each. Divide shrimp, mixture evenly over the four foil sheets. Top each packet with a squeeze of lemon, 1 tsp butter and a sprig of parsley.
Take two opposite ends of the foil and crinkle and seal them together over the shrimp mixture. Take the opposite sides and cross and sinch into a sealed package. Place the foil packets on the heated grill and cook until the contents are cooked through, about 15-20 minutes.
Serve hot, being careful because the packets will be very hot. Enjoy!