Step 1

Preheat oven to 425 degrees Fahrenheit. Line two baking sheets with parchment paper.

Step 2

Cut the potatoes in half (or into bite-sized pieces if using larger potatoes). Shuck the corn and cut it into 2-inch pieces.

Step 3

Place the potatoes in a large bowl and stir them together with: 2 tablespoons olive oil, 2 teaspoons Old Bay, 1/2 teaspoon coriander, 1 teaspoon dried dill, 1/2 teaspoon kosher salt and several grinds black pepper. Spread potatoes face down on the baking sheets and bake 10 minutes.

Step 4

Meanwhile, in the same bowl stir together the corn with (same as last time!): 2 tablespoons olive oil, 2 teaspoons Old Bay, 1/2 teaspoon coriander, 1 teaspoon dried dill, 1/2 teaspoon kosher salt and several grinds black pepper. Remove the baking sheet from oven and flip the potatoes. Add the corn and bake an additional 12 minutes.

Step 5

Meanwhile, in the same bowl stir together the thawed shrimp with (here we go again!): 2 tablespoons olive oil, 2 teaspoons Old Bay, 1/2 teaspoon coriander, 1 teaspoon dried dill, 1/2 teaspoon kosher salt and several grinds black pepper. Remove the sheet from the oven and turn the corn. Add the shrimp and bake an additional 10 minutes until shrimp is cooked through.

Step 6

Serve garnished with chopped parsley or chives, and a hearty squeeze from the lemon wedges. Allow to cool slightly. If desired, spread butcher paper or newspaper over your table and pour the shrimp boil on top — or serve right from the cooled baking sheets or a large platter. Enjoy by eating with your hands!