Bring a large pot of salted water to a boil and add 1.5 lb of potato chunks. Boil for 10-12 minutes, cooking until tender yet firm. Drain the potatoes and set them aside.

While the potatoes are boiling, slice 16 oz of andouille sausage into rounds, and prepare 1.25 lb of large shrimp by peeling and deveining them if necessary. Mince 3 cloves of garlic and finely chop 2 tbsp of fresh parsley. Microwave the halved corn for about 3 minutes to soften.

Preheat your grill to 425°F. Tear four large sheets of heavy-duty foil, about 12x18 inches each.

On each piece of foil, divide the parboiled potatoes evenly, then layer in the softened corn, sliced sausage, and prepared shrimp. Sprinkle the minced garlic, add cubed butter, 2 tbsp Old Bay seasoning, hot sauce, 2 tbsp olive oil, 2 tbsp dry white wine, lemon wedges, and chopped parsley.

Fold the foil over the mixture to create a sealed packet, crimping the edges tightly. Place the packets on the grill and cook for 12-15 minutes.

Carefully open the foil packets, allowing the hot steam to escape safely. Serve immediately.