Shrimp Boil Foil Packets

Preheat your outdoor grill to medium-high heat (about 400°F) or oven to 425°F. Tear off four large sheets of heavy-duty aluminum foil, each approximately 12x18 inches.
In a large mixing bowl, combine the melted butter, minced garlic, Old Bay seasoning, lemon juice, salt, and pepper. Whisk until the ingredients are fully incorporated into a seasoned butter sauce.
Add the quartered red potatoes, corn pieces, and sliced sausage to the bowl with the butter sauce. Toss thoroughly until all components are evenly coated.
Divide the mixture equally among the four foil sheets, placing it in the center of each. Top each portion with the raw shrimp, arranging them in a single layer. Drizzle any remaining butter sauce from the bowl over the shrimp.
Bring the long sides of the foil together over the ingredients and fold down several times to seal, then fold and crimp the short ends to create a tightly sealed, packet. Ensure no steam can escape.
Place the foil packets on the preheated grill grates or on a baking sheet in the oven. Cook for 18-20 minutes, until the potatoes are tender when pierced with a fork and the shrimp are opaque and cooked through.
Carefully open one packet to check for doneness (be mindful of the hot steam). The shrimp should be pink and firm, and the potatoes should be easily pierced with a fork.
Transfer the packets to serving plates. Open them carefully and garnish with fresh parsley. Serve immediately with lemon wedges on the side.