Arrange all your ingredients near your Blackstone griddle in the order you'll use them. Parboil the potato chunks for 8 minutes until just tender but still firm, then drain and set aside. Slice the sausage into 1-inch thick rounds, mince the garlic finely, halve the lemons, and chop the fresh parsley. Cut corn into 3-inch rounds and ensure your shrimp are peeled, deveined, and tails left on. Having everything prepped and organized will make the assembly process smooth and efficient.

In a large bowl, combine the olive oil, minced garlic, Old Bay seasoning, salt, pepper, and smoked paprika. Whisk together until the spices are evenly distributed throughout the oil. I like to make sure the garlic is fully coated in oil so it doesn't burn on the hot griddle. Divide this seasoning mixture into 6-7 portions (roughly 1/4 cup each) that you'll use for each foil packet, pouring some into a small measuring cup or ramekin for easy pouring.

Tear off 6-7 large sheets of heavy-duty aluminum foil (about 18 inches each). On each sheet, create a bed by layering: one-sixth of the sausage rounds, one-sixth of the parboiled potatoes, and one-sixth of the corn rounds. Top each with one-sixth of the shrimp. Pour one portion of the seasoning oil mixture over each packet, then add 4 tablespoons of butter and 4 lemon wedges to each. I recommend keeping the shrimp on top where they can steam and absorb the flavors without getting buried under heavier vegetables.

Fold each foil sheet in half over the ingredients, then crimp and fold all edges tightly to seal completely—this traps the steam and creates a self-contained cooking environment. Heat your Blackstone griddle to medium-high heat (about 375-400°F if using an electric griddle). Place all sealed packets on the hot griddle and cook for 5-6 minutes on the first side until you see the foil starting to puff slightly. Carefully flip each packet using tongs and cook for another 5-6 minutes on the second side until the shrimp are opaque and cooked through.

Carefully open each foil packet using tongs or a knife (watch for the hot steam that will release). Transfer the contents to a serving plate or bowl, making sure to pour all the flavorful liquid from the packet over the ingredients. Sprinkle each portion generously with fresh chopped parsley for brightness and color. Serve immediately alongside warm garlic bread to soak up the delicious seasoned butter and broth.