• Preheat a well-oiled grill to medium- high heat. Wash and dry produce. • Quarter lemon; halve each wedge crosswise, removing any large seeds. Trim and thinly slice scallions, separating whites from greens. Cut potatoes into 1⁄2-inch-thick wedges. Drain corn; pat dry with paper towels. • 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, lemon pieces, scallion whites, potatoes, corn, onion paste, and a large drizzle of oil. Add Old Bay Seasoning, garlic powder, and 1⁄2 tsp salt (1 tsp for 4 servings); toss to coat.

• Cut two 18-inch-long pieces of foil (four pieces of foil for 4 servings); arrange pieces 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, whisk together dressing and smoked paprika. Add lettuce and scallion greens to bowl; lightly season with salt. Toss to evenly coat.

• Divide shrimp and veggie packets between plates; carefully open tops of packets. • Serve with smoky ranch salad on the side. TIP: If you like things spicy, serve with your favorite hot sauce! ***Shrimp are fully cooked when internal temperature reaches 145°.***