8 shell-on deveined jumbo shrimp
2 teaspoons Old Bay
6 small red potatoes
2 hunks of andouille sausage
16 littleneck clams, scrubbed (optional)
2 ears corn, cut into 1-in wheels
4 tbsp butter
1 lemon, sliced into 8 rounds
2 scallions, white and green parts, thinly sliced
grilled crusty bread
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Reader suggestions:
Can leave out clams altogether and use more shrimp
Can substitute dry scallops instead of clams
Can substitute garlic for scallions
Coat the foil with olive oil or pam to prevent sticking
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Preheat a grill to medium-high heat (<500°)
Toss the shrimp with the seafood seasoning.
Place two 12-inch sheets of heavy-duty aluminum foil per packet (8 sheets total for 4 packets) on a flat surface.
Divide the ingredients among the 4 packets, layering in the potato slices, sausage slices, shrimp, clams, corn wheels, butter, lemon rounds and scallions. Fold up the ends of the foil and seal into packets.
Place the packets on the grill, cover and cook until the clams open and the potatoes and shrimp are cooked, 15 to 20 minutes. Serve with grilled crusty bread.
-- Bryant Patten (he got it from some website, idk)