Oven-Roasted Southern Shrimp Boil

Preheat the oven to 425 degrees.

In a large roasting pan, toss the potatoes with 1 ¹⁄₂ tbl olive oil, 1 ¹⁄₂ tsp Old bay seasoning, ¹⁄₂ tsp salt, ¹⁄₄ tsp pepper. Spread the potatoes in a single layer, cut sides down and roast for 12 minutes.

Meanwhile, place the corn in a medium bowl, add 1 ¹⁄₂ tbl olive oil, 1 ¹⁄₂ tsp of Old bay seasoning, ¹⁄₂ tsp salt, and ¹⁄₄ tsp pepper and toss well. When the potatoes have cooked for 12 minutes, turn them with a small spatula and spread them out in the pan. Add the corn and kielbasa and roast for 10 minutes.

Meanwhile, place the shrimp in the same bowl and toss with 1 ¹⁄₂ tbl olive oil, 2 tsp Old Bay seasoning, ¹⁄₂ tsp salt and ¹⁄₄ tsp pepper. Add the shrimp to the pan and roast for 10 to 15 minutes longer, tossing halfway through with a large metal spatula, until the shrimp are just cooked.

Sprinkle with the parsley and the juice of one lemon. Cut the second lemon into wedges. Serve hot in a large bowls with the lemon wedges and an extra bowl for discarding the cobs and shells.