Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. In a large pot of boiling salted water, cook 1 pound baby Dutch yellow potatoes until just tender and parboiled, about 10-13 minutes. Stir in 3 ears corn, each cut crosswise into 6 pieces during the last 5 minutes of cooking time; drain well. In a small bowl, combine 1/4 cup unsalted butter, melted, 4 cloves garlic, minced and 1 tbsp Old Bay Seasoning. Place potatoes, corn, shrimp and 1 (12.8-ounce) package smoked andouille sausage, thinly sliced in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine. Place into oven and bake for 12-15 minutes, or until the shrimp are opaque and corn is tender. Serve immediately with lemon wedges, garnished with parsley, if desired.