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Cajun Boil on the Grill

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Ingredients
  

  • 1 20-ounce package refrigerated red potato wedges
  • 2 6-ounce salmon fillets, halved
  • 3/4-pound uncooked shrimp, uncooked, peeled and deveined
  • 1/2-pound summer sausage, cubed
  • 2 medium ears sweet corn, halved
  • 2 tbsp. olive oil
  • 1 tsp. seafood seasoning
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 medium lemon, cut into 4 wedges

Instructions
 

  • Divide potatoes, salmon, shrimp, sausage and corn among four 8 x 12-inch rectangles of heavy-duty foil.
  • Drizzle with oil; sprinkle with seasonings.
  • Squeeze lemon juice over top; place squeezed wedges in packets.
  • Fold foil around mixture, sealing tightly.
  • Place on grill, covered, over medium heat, 12 to 15 minutes or until fish just begins to flake easily with a fork, shrimp turn pink and potatoes are tender.
  • Remove from grill, open foil carefully to allow steam to escape.