Sheet Pan Shrimp Boil

1: Arrange a rack in the upper third of the oven and preheat the oven to 425°F. Line a sheet pan with parchment paper.

2: In a small bowl, stir together the olive oil, Old Bay seasoning, and 1.5 teaspoons salt.

3: Add the potatoes, sausage, and corn to your sheet pan. Add 3 tablespoons of the Old Bay oil and toss with your hands and combine, then spread in an even layer in the pan. Roast until the potatoes are tender, 20 to 25 minutes.

4: Meanwhile, in a medium bowl, add the shrimp and remaining Old Bay oil and stir in the lemon zest. Refrigerate until ready to use.

5: Make the herbed butter: In a medium bowl, stir together the butter, garlic, parsley, chives, Old Bay seasoning, and smoked paprika. Mash with a fork until combined and set aside.

6: When the vegetables are ready, arrange the shrimp on top and continue to roast until the shrimp are pink and opaque, 5 to 7 minutes more.

7: Right out of the oven, spread some of the herbed butter on the shrimp boil, then return to the oven for a minute or two to melt the butter. Serve sprinkled with chives and parsley, the remaining herbed butter for spreading, and lemon wedges for squeezing.