Preheat the grill (or oven) to 400ºF and prepare aluminum ‘boats’ by layering two 1-foot pieces of foil on top of one another into a cross shape and fold up the sides of the top foil so that no liquid will escape. Repeat so you have 2 boats. Set aside.
Add all of the ingredients for the old bay seasoning to a bowl or jar and mix to combine. Set aside.
Place the peeled shrimp into a large bowl and add 3 tablespoons of the old bay seasoning to the shrimp with an additional ½ teaspoon of salt to the shrimp. Toss until the shrimp are coated in spices. Place in the refrigerator.
You are going to split all of the ingredients for the foil packs into two boats. Each foil pack should have ¼ of a white onion, 2 cups of potatoes, 3 garlic cloves, half the tomatoes, a few chunks of corn, 1 sliced lemon, and half of the sausage. Once those ingredients are in each foil boat, drizzle them with 1 tablespoon of olive oil each and toss all the vegetables together. Add 1 tablespoon of old bay seasoning to each boat and toss again.
Add ¼ cup of broth, ¼ cup of wine, and 1 tablespoon of tabasco to each boat and top with 3 tablespoons of butter each. Fold the edges of the foil boat up so that heat and ingredients can not escape.
Place the boats over direct heat and cook for 25 minutes.
Open the foil boats and add the shrimp to the top of each boat, half of the shrimp in each boat. Seal the boats back up and cook for an additional 5-7 minutes or until the shrimp are cooked. The shrimp cook time will vary by size of the shrimp, grill, or oven that is being used. Cook the shrimp until pink.
Remove the boats from the grill and place them on a cooled baking sheet. Unfold the boats and top with cilantro. Toss again and serve with crusty bread.