Sheet Pan Shrimp Boil

INGREDIENTS

• kosher salt
• 1 lb. red bliss potatoes, quartered
• 1 1/2 lb. shrimp, peeled and deveined
• 2 ears of corn, cut crosswise into 4 pieces
• 2 smoked andouille sausages, thinly sliced
• 2 sliced lemons
• 1 tsp. garlic powder
• 1 tbsp. Old Bay seasoning
• 2 tbsp. melted butter
• 2 tbsp. extra-virgin olive oil
• Freshly ground black pepper
• 2 tbsp. chopped fresh parsley leaves

FOR THE DIPPING SAUCE

• 1/2 c. mayonnaise
• 1 tsp. garlic powder
• 2 tbsp. finely chopped chives
• 1 tsp. Dijon mustard
• Juice of 1/2 a lemon
• 1 tsp. lemon zest

DIRECTIONS

• Preheat oven to 425°. In a great pot of preserved boiling water, cook potatoes until conscionable immature, virtually 10 minutes. 
• Drain In a obvious vessel, combine baked potatoes, shrimp, corn, sausage, lemons, flavouring pulverisation, Old Bay, butter and olive oil and period with salinity and flavorer. Flip to union then dissever between two hulking hot sheets.
• Heat until the peewee is overdone finished and the whisky is edible, 13 to 15 proceedings. Dot with impertinent parsley.
• Meanwhile, making dipping sauce. In a minuscule trough, union mayo, flavorer explosive, cive, Dijon and artefact juice and flavour.
• Pass warm with dipping sauce.

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