2 cups (500 mL) small baby potatoes, halved
1 pkg. 31-40 frozen raw and peeled jumbo shrimp, thawed
350 g cured Portuguese style chorizo sausage, sliced into 1/2-inch rounds
3/4 cup (180 mL) fresh parsley for garnish
Lemon wedges for garnish
3 tbsp. (45 mL) olive oil
1 tsp. (5 mL) smoked paprika
3 tsp. (7.5 mL) chili powder
1/2 tsp. (2.5 mL) garlic powder
1/8 tsp (1 mL) onion powder
1 tsp. (5 ml) each salt and pepper
Preheat oven to 425°F (220°C).
In a small bowl stir olive oil, smoked paprika, chili powder, garlic powder, onion powder, salt and pepper together; set aside.
Bring a large pot of water to a boil. Cook potatoes until par-boiled, 10 minutes. Add Green Giant* Corn on the Cob to the water during the last 5 minutes of the boil; drain well.
Place corn, potatoes, shrimp, and sausage in a single layer onto a baking tray. Gently toss with spice mixture. Roast for 12-15 minutes until chorizo is cooked and shrimp is opaque. Remove from oven sprinkle with parsley. Serve with slices of lemon.