Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with 1/2 tsp (1 tsp) garlic salt and pepper, then toss to coat. Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 20-23 min.

Meanwhile, peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl).Core, then cut pepper into 1/2-inch pieces. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.Peel, then mince or grate garlic. Using a strainer, drain and rinse shrimp, then pat dry with paper towels.

Add corn, onions, peppers, 1 tbsp (2 tbsp) oil and 1/4 tsp (1/2 tsp) garlic salt to another unlined baking sheet. Season with pepper, then toss to combine.Roast in the middle of the oven until veggies are tender-crisp, 8-10 min. Meanwhile, add shrimp and 1/2 tsp (1 tsp) Lemon-Pepper Seasoning to a medium bowl. Season with salt, then toss to combine. When veggies are tender-crisp, carefully remove the baking sheet from the oven. Add shrimp to the baking sheet with veggies. Roast in the middle of the oven until shrimp are cooked through, 2-4 min.**

Meanwhile, add lemon zest, 1/4 tsp (1/2 tsp) Lemon-Pepper Seasoning and mayo to a small bowl. Season with salt, then stir to combine.

Melt 1 tbsp (2 tbsp) butter in a small microwavable bowl, or in a small pan over low heat.Add garlic and 1/2 tbsp (1 tbsp) lemon juice, then stir to combine.

Pour garlic butter over shrimp-veggie mixture on the baking sheet. Season with salt, to taste, then toss to combine.Divide roasted potatoes and shrimp-veggie mixture between plates.Serve lemon dipper on the side.Squeeze a lemon wedge over top, if desired.