Grilled Shrimp Boil Skewers with Old Bay Butter

• 1

  Bring a large pot of salted water to a boil. Add the baby potatoes and cook for 10–12 minutes, until just fork-tender. During the last 3–4 minutes, add the corn. Drain and let cool slightly.

• 2

  Preheat the grill to medium-high heat, about 400–425°F. Oil the grates.

• 3

  Thread the shrimp, corn, and potatoes onto skewers, alternating the ingredients. Brush lightly with olive oil and season with Old Bay and black pepper.

• 4

  Make the Old Bay butter. In a small saucepan over medium-low heat, melt the Challenge Butter. Stir in the Old Bay seasoning, garlic, and lemon juice until combined.

• 5

  Grill the skewers for 3–4 minutes per side, turning once or twice, until the shrimp are pink and cooked through and the corn and potatoes are lightly charred.

• 6

  During the last 1–2 minutes of grilling, brush the skewers with some of the Old Bay butter and turn once more, just until glossy.

• 7

  Transfer the skewers to a platter and drizzle or brush with the remaining Old Bay butter. Serve warm with lemon wedges.

Notes

• If using wooden skewers, soak them in water for at least 30 minutes before grilling.
• Parboiling the potatoes and corn first helps everything cook evenly on the grill without overcooking the shrimp.
• Smoked sausage is delicious here too. If using, add 12 ounces sliced smoked sausage to the skewers with the shrimp, corn, and potatoes.
• Old Bay seasoning already contains salt, so taste before adding any extra salt, especially if using salted butter.