1. Heat grill to medium heat.

2. 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.

3. Cut each ear of corn into 6 pieces; place on large sheet of heavy-duty foil sprayed with cooking spray. Add potatoes.

4. 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.

5. Grill 8 min. Meanwhile, thread shrimp and sausage alternately onto 6 skewers.

6. 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.

7. Cut slit in foil packet to release steam before opening packet. Serve with the shrimp and sausage skewers.

Kitchen Tip: Special Extra Sprinkle with 2 Tbsp. chopped fresh parsley. Serve with lemon wedges.

Easy Cleanup 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.

• 8 g Total Fat
• 1.5 g Saturated Fat
• 0 g Trans Fat
• 120 mg Cholesterol
• 980 mg Sodium
• 28 g Total Carbohydrates
• 2 g Dietary Fibers
• 5 g Sugars
• 18 g Protein