1: Chop corn into thirds, then chop each third in half lengthwise.
2: Chop potatoes into 2 inch pieces.
3: Boil corn and potatoes for 10 minutes, then drain and set aside.
4: In a large bowl, combine shrimp, sausage, corn, and potatoes.
5: Stir together melted 3 tablespoons butter, Old Bay seasoning, garlic, juice from half a lemon, and salt and pepper to taste and pour over shrimp, sausage, and veggies. Stir to coat.
6: Divide between four 12x12 inch sheets of aluminum foil.
7: Fold edges of foil up around the food to create a closed packet.
8: Cook on preheated grill over medium-high heat for 8-10 minutes on one side, then flip and cook another 5-6 minutes on the second side.
9: Alternatively, bake the packets at 400 degrees for 15-20 minutes until corn is tender and shrimp are pink and fully cooked.
10: While packets are cooking, melt remaining butter in a medium saucepan over medium-high heat.
11: Once melted, stir gently over medium heat for 3-4 minutes longer until color changes from pale yellow to a golden amber (be careful not to burn it).
12: Serve shrimp boil packs topped with chopped parsley, lemon wedges for squeezing, and browned butter for drizzling over the top or dipping.
