Start by cutting your baby potatoes into 1-inch chunks, ensuring they cook evenly. Slice the corn on the cob into 2-inch rounds, cut the smoked sausage into bite-sized pieces, and wedge the yellow onion into 1/2-inch slivers. Finally, mince the garlic to release its aromatic flavor. Set all these beautifully chopped ingredients aside for the next steps.

In a large pot, bring salted water to a rolling boil over medium-high heat. Once boiling, add the chopped potatoes and corn, allowing them to cook for approximately 10 minutes. You'll know they’re ready when they become slightly tender. Carefully drain the vegetables and let them sit aside to cool for a bit while you prepare the grill.

Preheat your grill or oven to 400°F (200°C), ensuring it's hot enough to cook all the ingredients perfectly. While it heats up, cut four sheets of aluminum foil, each about 18 inches long.

In a large mixing bowl, combine the shrimp, pre-boiled potatoes, corn, sliced sausage, onion wedges, and minced garlic. Gently toss everything together, allowing each ingredient to mingle.

In a separate bowl, melt some butter and whisk in salt, black pepper, Old Bay seasoning, smoked paprika, and Worcestershire sauce until well combined. Pour it over the shrimp and veggies, tossing everything together.

Divide the shrimp mixture evenly among the aluminum foil sheets. Carefully fold and crimp each packet to seal tightly, leaving a little space for steam to circulate inside.

Place the foil packets on the preheated grill or in the oven. Cook for about 15 minutes, flipping each packet halfway through to promote even cooking.

Once cooked, carefully open the foil packets, squeezing fresh lemon juice over the contents and sprinkle with chopped parsley for a touch of color. Serve immediately.