BBQ Shrimp Boil

1.    Bring a large pot of salted water to a boil.

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2.    Add baby potatoes and cook for approximately 12 minutes until soft not too soft as they will cook again on the grill.

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3.    Peel the corn and cut into 3 pieces, and then again lengthwise so you have a totally of 6 pieces per ear of corn. Add the corn into the same pot as the potatoes and remove after 3 minutes and place in a large bowl.

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4.    While potatoes are finishing to cook, mix together the soft butter, chopped Italian parsley, minced garlic and a pinch of salt and set aside.

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5.    Place cooked potatoes in the same bowl as the corn. Slice chorizo and add to the same large bowl. Season with old bay spice, lemon pepper, 1 tablespoon of salt, and lemon juice. Melt the garlic butter and add into the bowl. Add shrimp and mix well.

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6.    Preheat the barbecue on high.

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7.    Using aluminum foil, layer 2 pieces to create a bowl shape. Evenly distribute the shrimp, potatoes, corn, and sausage.

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8.    In a small bowl and add jalapenos, olive oil, salt, and mix.

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9.    Char jalapenos on the grill and add them to your aluminum foil bowls. Add a couple layers of foil to create a lid, wrap tightly, and seal.

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10.  Once preheated, turn down the barbecue temperature to medium.

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11.  Place on the grill for 14 minutes, at the 7-minute mark flip over and finish cooking.

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12.  Open and serve in foil packets. Finish with a splash of fresh lemon juice and a sprinkle of old bay seasoning.

*Note: This recipe can also be made in the oven at 400F for 12-15 minutes.

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