Preheat a well-oiled grill to medium-high heat. Wash and dry produce.

Open and drain potatoes. Drain corn; pat dry with paper towels. Trim and thinly slice scallions, separating whites from greens. Quarter lemon; halve each wedge lengthwise, removing any seeds.

OVEN ALTERNATIVE: Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees.

Rinse shrimp* under cold water; pat dry with paper towels.

In a large bowl, combine shrimp, diced salami, potatoes, corn, scallion whites, onion paste, half the lemon pieces, and a large drizzle of oil. Add Old Bay Seasoning, Cajun Spice Blend, and ½ tsp salt (1 tsp for 4 servings); toss to coat.

Cut two 18-inch-long pieces of foil (four pieces for 4 servings); arrange on a work surface.

Dividing evenly, arrange shrimp and veggies in center of foil. Top each with 1 TBSP butter.

Fold foil over shrimp and veggies, then cinch into packets.

Place shrimp and veggie packets, cinched sides up, on grill.

Close lid and grill until potatoes are tender and shrimp are cooked through, 12-15 minutes. TIP: When checking for doneness, carefully open the packets with tongs—there will be steam!

OVEN ALTERNATIVE: Place shrimp and veggie packets, cinched sides up, on a baking sheet (two baking sheets for 4 servings). Roast on top rack (top and middle racks for 4) until potatoes are tender and shrimp are cooked through, 30-35 minutes.

Meanwhile, trim and discard root end from lettuce; chop leaves into bite-size pieces.

In a medium bowl, combine lettuce, scallion greens, and ranch dressing; lightly season with salt. Toss to evenly coat.

Divide shrimp and veggie packets between plates; carefully open tops of packets. Squeeze remaining lemon wedges over the top. Serve with salad on the side. TIP: If you like things spicy, serve with your favorite hot sauce!