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For the grill: Preheat the grill to medium high heat, about 400°F – 450°F.
For the oven: Preheat oven to 400°F.
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Grab some aluminum foil and tear out 4 large pieces measuring about 12×16 inches. Spray with nonstick cooking spray and set aside.
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Bring a large pot of water to a boil. Once the water is boiling, add in the red baby potatoes and corn ear pieces. Boil for 7 minutes or until al dente. Do not overcook potatoes or they will fall apart when handling later on. Remove from boiling water and set aside.
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Combine the melted butter, olive oil, lemon juice, salt, pepper and Cajun seasoning (or Old Bay, blackening seasoning, or Creole seasoning) in a large bowl and thoroughly whisk together.
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Add the potatoes, corn, sausage, shrimp, and parsley and toss everything in the sauce until evenly coated.
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Divide the mixture evenly between the four foil sheets, placing it in the center. Try to make sure that there is an even amount of corn, sausage, shrimp, and potato in each foil packet.
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Seal each aluminum foil packet tightly by folding up each side to form a packet.
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Cook on the grill for 4 to 6 minutes on each side or until the shrimp is pink and the vegetables are fork tender. For the oven, place foil packets on a baking sheet and bake for 15 to 20 minutes.
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Once done cooking, let sit for 5 minutes.
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Remove from aluminum foils, plate, and serve. Garnish with additional chopped parsley and lemon wedges.
