Start by carefully cutting the baby potatoes into 1-inch chunks and corn on the cob into 2-inch rounds for even cooking.

In a large pot, bring salted water to a rolling boil. Add the baby potatoes and corn, cooking for about 10 minutes.

Preheat your grill or oven to 400°F (200°C).

In a large mixing bowl, combine the shrimp, parboiled baby potatoes, corn, sliced sausage, onion, and minced garlic.

In a separate bowl, whisk together melted butter, salt, black pepper, Old Bay seasoning, smoked paprika, and Worcestershire sauce.

Take four large sheets of aluminum foil and lay them flat. Spoon an even amount of the shrimp mixture into each foil sheet.

Carefully place the foil packets on the preheated grill or in the oven. Cook for about 15 minutes, flipping halfway through.

Once cooked, carefully open the foil packets and squeeze fresh lemon juice over the contents. Garnish with chopped parsley and serve.