Preheat the oven to 400 degrees F. Line two large sheet pans with parchment paper.
Rinse the baby potatoes and add to the parchment paper. Spritz with olive oil spray and pop in the oven (the old bay you add later will add salt). Start a timer for 25 minutes.
While cooking, cut all the sausage into about 1/4” discs. Place and spread out onto the other sheet pan. Put in the oven. Stir about halfway into cooking.
Place half of the butter into one small bowl and the other half into another bowl and place on top of the oven so it will melt while the oven is on (or microwave them).
Cut each ear of corn into thirds. After 15 minutes, add the corn to the sheet pan with the potatoes and put back to the oven.
When the timer hits 20 minutes, take out the sheet pan with the potatoes and corn. Add the shrimp to the pan and drizzle with the butter and old bay. Stir and coat well. Add back to the oven and cook about 5 minutes (until the shrimp turns pink).
Remove the two sheet pans. Reserve half the sausage for Cajun Sausage and Veggies. Reserve half the potatoes for Poblano Pepper Corn Chowder. Save any leftover corn (remove it from the cob) for Poblano Pepper Corn Chowder (optional).
Serve the shrimp boil with a side salad of arugula. Serve with extra butter, Parsley, and lemon slices on the side.

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