Start by boiling a pot of water on the stove top for the potatoes and corn.
In medium mixing bowl add shrimp and 2 tsp of Everglades Fish and Chicken and 2 tsp of Everglades Heat. Mix well, cover, and place back in fridge.
Prep the corn. Cut each ear into 6 pieces carefully. Set aside. When water is to a rolling boil add potatoes and cook until just barely tender (ours was about 8 minutes). Once potatoes are just tender add the cut corn and cook for an additional 5 minutes. Drain well and place on cooking sheet to cool off some before trying to place them on a skewer.
In medium saucepan melt butter and add garlic, shallot, lemon juice, and 1-tsp of Everglades All Purpose. Let simmer over medium low – taking care not to let the butter brown.
When potatoes and corn are cool enough to handle, carefully thread them along with the shrimp on to skewers. When potatoes and corn are cool enough to handle, carefully thread them along with the shrimp on to skewers.
Preheat grill to 375 degrees. When grill has reached temperature, you can place the skewers onto the grill. Brush butter garlic on top of the skewers. After turning once halfway brush the other side with the butter garlic sauce again. You want the shrimp to be opaque and corn tender. Ours took about 10 minutes
