Chop corn into coins. Chop potatoes into 2-inch pieces. Boil corn and potatoes for 10 minutes. Drain and set aside.

In a large bowl combine shrimp, sausage, corn, and potatoes. Stir together melted 3 tablespoons butter, Cote D’Azur Chesapeake Bay Seasoning, garlic, juice from half a lemon, and salt and pepper to taste, and pour over shrimp, sausage, and veggies. Stir to coat.

 Divide between four 12×12 inch sheets of aluminum foil. Fold edges of foil up around the food to create a closed packet.

 Cook on preheated grill over medium heat for approx. 15-20 minutes on one side without flipping (if the grill is too hot you can burn the butter before everything is ready). Grill until the corn is tender and the shrimp is pink and fully cooked. Alternately, you can bake the packets at 400 degrees for 15-20 minutes until the corn is tender and the shrimp are pink and fully cooked.

 While packets are cooking, melt the remaining butter in a medium saucepan over medium-high heat. Once melted, continue to stir gently over medium heat for 3-4 minutes longer until the color changes from pale yellow to a golden amber (but be careful not to burn it).

 Serve shrimp boil packs topped with chopped parsley, lemon wedges for squeezing, and browned butter for drizzling over the top or dipping.