Begin by washing and cutting the baby potatoes into 1-inch chunks.

Fill a pot with salted water and bring it to a boil. Add the cut potatoes and corn, cooking for about 10 minutes until slightly tender.

Preheat your grill or oven to 400°F (200°C) and cut four 18-inch sheets of aluminum foil.

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

Melt salted butter in a small bowl and whisk in salt, black pepper, Old Bay seasoning, smoked paprika, and Worcestershire sauce.

Scoop a portion of the shrimp mixture into the center of a foil sheet and fold the foil to form a sealed packet.

Place the foil packets on the grill and cook them for approximately 15 minutes, flipping halfway through.

Remove the packets, open them carefully, and squeeze fresh lemon juice over the contents. Garnish with chopped parsley.