Step 1

Bring a large pot of salted water to a rolling boil. Add the potatoes and cook for 12-15 minutes until they're fork-tender but still hold their shape. During the last 5 minutes, add the corn rounds. Drain everything well and let them cool while you prep the other ingredients.

Step 2

Now for the fun part! Thread the shrimp, sausage slices, potatoes, and corn onto your skewers in alternating order - this creates beautiful color and ensures every bite has a mix of flavors. Brush everything lightly with olive oil and season generously with the Creole seasoning.

Step 3

In a small saucepan, melt the butter over low heat. Stir in the crab boil seasoning, minced garlic, and lemon juice if using. Keep this warm on the side - it's going to be the star of the show when you baste those skewers!

Step 4

Preheat your grill to medium-high heat (around 400-450°F). Make sure the grates are clean and well-oiled to prevent sticking. Place the skewers directly over the flame and grill for 2-3 minutes per side until the shrimp turns opaque and everything gets those beautiful grill marks.

Step 5

In the final minute of grilling, brush the skewers generously with that amazing garlic crab boil butter. The butter will sizzle and create incredible aromas. Remove from the grill and drizzle with any remaining butter before serving hot.