Special equipment: a 12-by-9-inch pre-seasoned cast-iron sizzle pan with heatproof wooden server
Prepare a grill for medium-high heat.
Grill the sausage, turning several times, until cooked through and hot, about 10 minutes. Remove to a cutting board, let cool slightly and cut into 1/2-inch pieces; set aside.
Put a pre-seasoned cast-iron sizzle pan on the grill to heat.
Melt the butter in a small saucepan on the grill, 2 to 4 minutes. Remove from the heat and stir in the parsley, seafood seasoning and lemon zest. Pour half of the butter mixture into a large bowl (reserve the rest). Add the shrimp, green beans, corn and reserved sausage and toss until well combined. Transfer the mixture to the sizzle pan. Cover the grill and cook, stirring twice, until the shrimp is just cooked through, 8 to 12 minutes.
Carefully transfer the sizzle pan to its heatproof wooden server. Drizzle the shrimp boil with the remaining butter mixture. Serve with the lemon wedges, bread and a pile of napkins.
No need to turn on the stove when you can make this Southern classic on the grill using great summertime produce. Cooking and serving it up on a sizzle pan makes it easy and impressive.