Shelly's Recipe

LOW COUNTRY GRILL

Category: Main Dishes

2 T olive oil
1 t salt divided
1 t garlic powder divided
1 t seafood seasoning, divided
12 small red potatoes quartered
1/3 C. butter melted
1 lb. smoked kielbasa
3 medium ears sweet corn cut in half
1 1/2 lb. uncooked medium shrimp peeled and deveined

In a large bowl combine the oil with 1/4 t. each of salt, garlic powder and seafood seasoning. Add potatoes; toss to coat. Spoon onto a greased double thickness of heavy duty foil.

Fold foil around potatoes and seal tightly. Grill covered over medium heat for 30-35 minutes or until tender, turning once. Set aside and keep warm.

In a small bowl combine butter with remaining salt, garlic powder and seafood seasoning. Grill kielbasa and corn, covered over medium heat for 10-12 minutes or until kielbasa is heated through and corn is tender, turning occasionally and basting corn with half of the butter mixture. Keep warm.

Thread shrimp onto 4 metal or soaked wooden skewers; grill covered over medium heat for 3-4 minutes on each side or until shrimp turn pink, basting with remaining butter mixture. Slice kielbasa into 6 pieces before serving. Carefully open foil from the potatoes to allow steam to escape.