Low Country Grill

2 TBSP Olive Oil
1 tsp salt, divided
1 tsp garlic powder, divided
1 tsp Seafood Seasoning, divided
12 small Red potatoes, quartered
1/3 cup Butter, melted
1lb Smoked kielbasa
3 medium ears Sweet Corn, cut in half
1 1/2lbs uncooked medium shrimp, peeled and deveined

In a large bowl, combine the oil with 1/4tsp each of salt, garlic powder, and seafood seasoning. Add potatoes; toss to coat. Spoon onto a GREASED double thickness of heavy-duty foil.
Fold foil around potatoes and seal tightly. Grill covered,over medium heat for 30-35 minutes or until tender, turning once. Set aside and keep warm.

In a small bowl, combine butter with remaining salt, garlic powder, and seafood seasoning. Grill kielbasa and corn, covered over medium heat for 10-12 minutes. Turning corn and basting with half the butter mixture. Set aside and keep warm.

Thread the shrimp onto four metal or soaked wooden skewers; grill,covered, over medium heat for 3-4 minutes on each side or until the shrimp turn pink, basting with remaining butter mixture.

Slice the kielbasa before serving. Carefully open foil from the potatoes to allow steam to escape.

Big Daddy and I wanted to make this because it was similar to what we had a The Crab Shack at Tybee Island. It was AMAZING!! We loved it!