Preheat oven to 400°. Spray sheet pan with non stick spray and set aside.
Bring a large pot of water to a boil and par boil potatoes until just tender {10-12 minutes}. Remove potatoes with a slotted spoon and put into a medium sized bowl. Add corn to the same boiling water and cook for 5 minutes. Remove from water and add to bowl with potatoes.
In a microwave proof bowl, melt butter. Add seasonings and lemon juice, whisk until combined. Pour half of the butter mixture over the potatoes and corn, stir to coat.
Place seasoned potatoes and corn onto sheet pan, leaving room at one end for the shrimp. Add andouille sausage to the potatoes and corn. Place shrimp in a single layer on the clear end of the pan. Pour the rest of the butter mixture over the top of the shrimp and sausage.
Bake for 12-15 minutes. Remove when the shrimp are opaque in color.
Serve with lemon wedges and enjoy.