Wash potatoes and corn; halve corn and set shrimp aside to come to cool room temperature if frozen.

In a very large pot, add water and salt, squeeze juice from lemons into the pot and toss the rinds in. Bring to a boil.

Add the halved corn. Boil until tender (about 8–10 minutes). Remove the corn and set aside.

Add cambray potatoes to the same water. Boil until fork-tender (about 12–15 minutes depending on size). Drain and keep with the corn.

In a bowl, whisk together soy sauce, seasoning sauce, Worcestershire, hot sauce, paprika, crushed red pepper, black pepper, Cajun seasoning, lemon-pepper seasoning, and lime juice. Set aside.

In a large, deep pot or Dutch oven over medium heat, add oil, butter, and minced garlic. Sauté briefly until fragrant (1–2 minutes), being careful not to brown the garlic.

Pour in the prepared sauce and bring to a simmer.

Add the shrimp and cook for 2 minutes — just until they turn pink and curl. Do not overcook.

Turn off the heat and immediately add the cooked corn and potatoes (and grilled sausage, if using). Toss gently until everything is well coated.

Serve hot with extra lemon wedges.