Get organized first!

Cut the potatoes into quarters. Husk the corn and remove all the silk. Remove the shells and mud vein from all the shrimp.

Lay all the components, except the sausage, on a sheet pan.

Drizzle the olive oil over it all as evenly as possible, then sprinkle on 1 teaspoon of the old bay seasoning. Rub the oil and seasoning into the pieces of food - I used my hand. 

Put the shrimp into a little foil shaped like a shallow bowl.

Heat the grill to medium high. Cook the potatoes first, over indirect heat. Cook them for about 15 to 20 minutes, checking periodically to make sure they are not burning.

Turn the heat down to medium. Add the corn and sausage over the direct heat. Cook for about 8 to 10 minutes, then turn.

When you turn the corn, Put the shrimp in the foil on the top shelf. If you don't have a top shelf, put it on the indirect heat. Cook it all another 8 to 10 minutes. 

While the shrimp is cooking, melt the batter then add the remaining old bay and lemon juice. Mix well.

Remove everything from the grill. Set the corn and sausage aside, put the shrimp and potato in a large, shallow bowl.

Cut the corn into quarters and the sausage into chunks.

Place them in the bowl with the potatoes and shrimp. Drizzle it all with the old bay butter and gently toss.

Toss some fresh chives and lemon slices on top and invite your family (or guests) to come dig in! So delicious!

Serve with some crusty bread slices.