Sheet-Pan Shrimp Boil
Servings: 4

3 ears fresh sweet corn, husks removed, cleaned, cut into thirds
1 lb cooked andouille sausage, cut into 2-inch pieces
1 lb small (new) potatoes, cut in half
2 tablespoons extra virgin olive oil, divided
1 tablespoon Cajun seasoning, divided, plus more for garnish
1 lb uncooked deveined peeled jumbo shrimp, with tails left on
2 teaspoons lemon juice
Chopped fresh parsley leaves, for garnish (optional)

Heat oven to 425°F.
In a large bowl, combine the corn, sausage, potatoes, 1 tablespoon of the olive oil, and 2 teaspoons of the Cajun seasoning. Toss to coat.
Transfer the mixture to a sheet pan and bake for 15 minutes.

In a small bowl, combine the shrimp, remaining 1 tablespoon olive oil, and remaining 1 teaspoon Cajun seasoning. Toss to coat. Add the shrimp to the sheet pan and bake for an additional 10 minutes or until the shrimp is bright pink and cooked through.

Remove the pan from the oven. Drizzle the lemon juice evenly over the shrimp, potatoes, corn, and sausage. Garnish with the chopped parsley, if using, and a pinch more Cajun seasoning.