Shrimp Boil Foil Packs but make it grilled! The shrimp and everything else is tossed in a homemade seafood boil sauce. This is a perfect summer dinner or recipe for a cookout. Ingredients * 12–14 oz baby potatoes * 2 ears corn, cut into 8 pieces * 12 oz extra-large shrimp, peeled and deveined (tails on) * 8 oz jalapeño cheddar smoked sausage, sliced * ½ medium onion, sliced into wedges * 4 eggs * 1 lemon, sliced Garlic Butter Seafood Boil Sauce (Double the recipe if you’d like extra sauce for dipping or drizzling over the top before serving.) * 1 stick (8 tbsp) butter * 6 garlic cloves, minced * 1½ tsp Old Bay seasoning * 1 tsp garlic powder * 1 tsp onion powder * 1½ tsp smoked paprika * 1 tsp Vegeta all-purpose seasoning * ½ tsp Cajun seasoning * Juice of 1 lemon Instructions 1. Bring a large pot of lightly salted water to a boil. Add the baby potatoes and cook for 10 minutes. Carefully add the eggs and bring to boil. After 3 minutes, add the corn and continue cooking for 5 more minutes. Drain everything, transfer the eggs to an ice bath, then peel once cooled. 2. Melt the butter. Stir in the garlic, Old Bay seasoning, garlic powder, onion powder, smoked paprika, Vegeta, Cajun seasoning, and lemon juice. Remove from the heat. 3. In a large bowl, combine the potatoes, corn, sausage, onion, and shrimp. Pour the garlic butter seafood boil sauce over everything and gently toss until evenly coated. Add the peeled eggs and gently toss once more to coat them in the butter sauce without breaking them. 4. Divide everything between 2 large double-lined foil packets. Top with a few lemon slices and seal the foil tightly. 5. Grill over indirect heat at 375–400°F with the lid closed for 12-15 minutes, or until the shrimp are pink and cooked through. 6. Carefully open the foil packets. If you made extra garlic butter seafood boil sauce, drizzle it over the top or serve it on the side for dipping. Garnish with parlay and enjoy. ##shrimpboil##shrimp##seafoodboil##grilling##easydinner - @createaplatewithdina