Ingredients

• 1 poundbaby red or yellow potatoes, halved (or quartered, if large)
• 2 Tablespoonsextra-virgin olive oil
• 2 garlicscloves, minced
• kosher salt
• black pepper
• 4 earssfresh corn, husked, cut into 4 segments
• 2 Tablespoonsunsalted butter, softened
• 2 Tablespoonsolive oil
• 1 Tablespoonlemon juice
• 2 garlicscloves, minced
• 1 teaspoonseafood seasoning, such as Old Bay, or Cajun seasoning
• 1 teaspoonground paprika
• ½ teaspoonground cayenne, or to taste
• ½ teaspoonblack pepper
• 2 poundspeeled and deveined tail-on jumbo shrimp, fresh or frozen and thawed, patted dry
• lemon, cut into 8 wedges
• 1 Tablespoonchopped fresh parsley leaves (optional)

Directions

1. Heat oven to 425 degrees. Place a rack in the center of the oven.
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5. Bake the potatoes until golden brown and fork tender, about 20 minutes. Remove the potatoes from the oven, set the rack in the middle of the oven and switch oven to broil. Scatter the corn over the potatoes and broil 3 to 4 minutes, or until kernels begin to brown slightly.
6. Remove the pan from the oven, and flip the corn. Scatter shrimp all over the pan and broil for 2 minutes, or until the shrimp have curled and turned pink.
7. Turn the shrimp, scatter the lemon wedges on top and broil 2 more minutes. Squeeze the lemon juice over everything and sprinkle with parsley, if using. Serve immediately, on its own or tossed with pasta.