Boil corn and potatoes for 8 minutes. Drain and set aside.

In a large bowl, place the shrimp and sausage. Add the 4 Tbsp melted butter, Cajun Rub, and Seafood Seasoning. Toss to combine.

In another large bowl, place zucchini, potatoes, corn, bell pepper, and asparagus. Add the 4 Tbsp melted butter, Creole seasoning, pepper and seasoning salt. Toss to combine.

Cut 6 large (about 18x12-inch) pieces of heavy duty aluminum foil and place on counter.

Mound the shrimp and sausage mixture in the center of each foil piece, dividing it evenly between the 6.

Mound the vegetable mixture in center of foil, dividing it evenly between the 6.

Bring the long edges to the center, then fold them over each other to make a seam in the center. Bring up the sides. Fold in the edges to seal. Avoid wrapping too tight to allow air circulation.

To grill the packets, preheat an outdoor grill to medium high 400°. To bake in an oven, preheat the oven to 400°.

Cook the packets on a preheated grill over medium-high heat for 8 minutes on one side, then flip and cook another 6 minutes on the second side, until the shrimp is cooked through and the vegetables are tender.

To bake, place foil packs on a lined large baking sheet and bake for 8 minutes, flip and bake another 6 minutes.

While shrimp packs are cooking, melt remaining 8 Tbsp butter.

Carefully remove shrimp foil packets from the grill or oven. Open foil packs and drizzle with melted butter. Top with chopped parsley and lemon wedges.