Quarter potatoes lengthwise. Cut into ¼" slices.
Peel husk off corn, rinse, and halve. You may leave corn whole if desired.
Stem, seed, and cut red bell pepper into 1" dice.
Trim and thinly slice green onions.
Halve lemon. Cut one half into wedges and juice the other half.
Pat shrimp dry.
Start the Potatoes
Place potatoes in a microwave-safe bowl and cover with a damp paper towel.
Microwave until slightly tender, 5 minutes.
Roast the Shrimp and Vegetables
On prepared baking sheet, toss potatoes, corn, bell pepper, shrimp, half the green onion (reserve remaining for garnish), Old Bay seasoning, half the garlic (reserve remaining for butter), 2 tsp. olive oil, and a pinch of salt.
Spread into a single layer and roast until shrimp reaches minimum internal temperature of 145 degrees, 13-16 minutes.
While shrimp and vegetables roast, make butter.
Make the Butter
Place butter in microwave-safe bowl.
Melt in microwave, 30-60 seconds.
Stir in remaining garlic, 2 tsp. lemon juice, and a pinch of pepper.
Finish the Dish
Plate dish as pictured on front of card, garnishing with remaining green onions. Serve with butter on the side and a squeeze of lemon wedge. Bon appétit!