Place potatoes in microwaveable bowl. Add water; cover with waxed paper. Microwave on HIGH 5 to 6 min. or just until potatoes are tender; drain.
Cut each ear of corn into 6 pieces; place on large sheet of heavy-duty foil sprayed with cooking spray. Add potatoes.
Mix dressing with all remaining ingredients except shrimp and sausage until blended. Drizzle half the dressing mixture over corn and potatoes. Fold foil to make packet; place on grill grate.
Grill 8 min. Meanwhile, thread shrimp and sausage alternately onto 6 skewers.
Place skewers on grill grate next to foil packet. Grill 5 to 7 min. or until shrimp turn pink, turning and brushing occasionally with remaining dressing mixture.
Cut slit in foil packet to release steam before opening packet. Serve with the shrimp and sausage skewers.
Sprinkle with 2 Tbsp. chopped fresh parsley. Serve with lemon wedges.
Cover baking sheet with foil. Use the prepared baking sheet to carry the shrimp and foil packet out to the grill. After transferring the shrimp and foil packet to grill grate, discard the foil from the baking sheet. Once the shrimp and vegetables are cooked, use the clean uncovered baking sheet to carry the shrimp and vegetables back inside to serve.
This delicious, yet low-calorie, grilled dish is a great way to add seafood to your diet.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.