Preheat your grill to medium-high heat, around 400°F.

In a large bowl, combine olive oil, lemon juice, paprika, garlic powder, onion powder, salt, and black pepper. Whisk until blended.

Add shrimp, smoked sausage, baby potatoes, and corn to the bowl. Toss to coat evenly.

Lay out four sheets of aluminum foil. Divide the mixture among sheets, forming mounds.

Fold the sides of the foil over the mixture and seal tightly.

Grill the foil packs for 15 to 20 minutes, turning once, until potatoes are tender and shrimp is opaque.

Carefully remove from the grill and open each pack, being cautious of steam.

Garnish with fresh parsley and serve hot.