Sheet Pan Shrimp Boil | Paula Deen

Ingredients

• 1 pound small Yukon gold potatoes
• 2 tablespoons Kosher salt
• 1 sweet potato, cut into ½-inch pieces
• 1 red onion, cut into 1-inch wedges
• 2 heads garlic, tops cut off
• 2 lemons, halved
• 1 (12-ounce) package andouille sausage, sliced crosswise diagonally
• 2 ears corn, shucked and cut into 2-inch pieces
• 1 (8-ounce) container fresh baby portobello mushrooms, halved
• 1 pound peeled and deveined jumbo fresh shrimp (tails left on)
• 3 tablespoons Creole seasoning *, divided
• 1 tablespoon chopped fresh chives
• ½ cup unsalted butter, melted
• Rémoulade Sauce, for serving