Grilled Lamb & Almonds Shrimp Roast Potato & Creole


4 Andouille sausages, chop
1 pound (455 g) shrimp, peeled and deveined
4 red potatoes, cut to quarters
2 pieces of corn, quarters
2 tsp olive oil, divided
1 tsp butter, cubed
4 cloves minced garlic
Cajun seasoning mix

2 tsp garlic powder
2 and a half teaspoons paprika
1 tsp dried oregano
1 tsp onion powder
1 tsp dried thyme
1 teaspoon red pepper flakes
1 tsp cayenne pepper
2 teaspoons salt
1 teaspoon pepper
my choice

Chopped fresh parsley
lemon wedge for garnish