Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper or foil for straightforward cleanup. Whereas the oven heats, begin by boiling the infant potatoes in a pot of water for about 10 minutes till they’re barely tender. In the meantime, reduce the corn into thirds and slice the sausage into rounds. As soon as the potatoes are prepared, drain them and put aside.

In a big mixing bowl, mix the melted butter, olive oil, minced garlic, Previous Bay seasoning, paprika, salt, and black pepper. Toss the potatoes, corn, and sausage on this seasoning combination, guaranteeing each bit is nicely coated. Unfold every part evenly onto the ready sheet pan and place it within the oven. Bake for quarter-hour, permitting the flavors to meld and the perimeters to caramelize barely.

Take away the sheet pan from the oven and add the shrimp to the combination quarter-hour later. Toss every part collectively in order that the shrimp get coated with the scrumptious seasoning. Return the pan to the oven and bake for one more 10 minutes, or till the shrimp flip pink and opaque. Watch out to not overcook the shrimp, as they’ll turn out to be rubbery.

As soon as the shrimp are completely cooked, take the sheet pan out of the oven and squeeze recent lemon juice over your complete dish. Garnish with freshly chopped parsley for a burst of shade and added freshness. Serve your scrumptious shrimp boil straight from the pan with further melted butter or your favourite dipping sauce.