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Sheet Pan Shrimp Boil -cont-

While potatoes and corn cook, place butter, parsley, shallot, mustard, lemon zest and juice, and 1 tablespoon of the Old Bay in a small microwavable bowl. Microwave on HIGH until butter is melted and mixture is aromatic, about 1 minute, stirring after 30 seconds. Set aside

Pour half of the melted butter mixture over potato mixture in bowl; toss to coat. Spread in an even layer on prepared baking sheet. Add remaining melted butter mixture to bowl (do not wipe bowl clean); add shrimp and sausage, and toss to completely coat. Spread in an even layer over potato mixture, scraping all of the butter mixture from bowl onto baking sheet. Sprinkle evenly with remaining ½ teaspoon Old Bay. Bake in preheated oven until shrimp are cooked through and sausages are hot, 14 to 18 minutes. Garnish with additional parsley, and serve alongside lemon wedges

Sheet Pan Shrimp Boil

1 1/2 lbs baby yellow potatoes, halved if large
4 ears fresh corn, each cut crosswise into 4 pieces
1/2 cup unsalted butter
3 Tbs chopped fresh flat-leaf parsley, plus more for garnish
2 Tbs finely chopped shallot
2 Tbs whole-grain mustard
1 tsp grated lemon zest plus 1 Tbs fresh juice, plus wedges for serving
1 Tbs plus 1/2 tsp Old Bay seasoning, divided
1 1/2 lbs. medium peeled, deveined raw shrimp, tail-on
1 lb. hickory-smoked sausage, cut into 2-in. pieces

Preheat oven to 425°. Line a large rimmed baking sheet with aluminum foil; set aside

Bring a large pot of water to a boil over high. Add potatoes; cook, undisturbed, 10 minutes. Add corn; cook, undisturbed, 5 minutes. Drain; transfer potatoes and corn to a large bowl

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