Begin by cutting your baby potatoes into 1-inch chunks for swift and even cooking. Slice the corn into 2-inch rounds and slice the smoked sausage into rounds as well.

In a large pot, bring salted water to a boil. Add the chopped baby potatoes and corn, then let them cook for about 10 minutes until they are just tender but still hold their shape. Drain the vegetables and let them cool.

While the vegetables are cooling, preheat your grill or oven to 400°F (200°C). Prepare four sheets of aluminum foil, each approximately 18 inches long.

In a large mixing bowl, combine the shrimp, slices of sausage, wedges of onion, minced garlic, and the parboiled potatoes and corn. Toss them gently to distribute all ingredients uniformly.

In a separate bowl, whisk together the melted salted butter, salt, black pepper, Old Bay seasoning, smoked paprika, and Worcestershire sauce. Pour this mixture over the shrimp and vegetable filling and toss to coat evenly.

Divide the filling evenly among the four sheets of foil, placing it at the center of each sheet. Fold the sides of the foil over the filling, creating tightly sealed packets.

Place the foil packets directly on the preheated grill or in the oven and cook for approximately 15 minutes. Flip the packets halfway through.

Carefully open each foil packet to release the steam. Garnish with fresh lemon wedges and chopped parsley.