In a large pot, bring 4 cups of water to a boil. Add the baby red potatoes and cook for about 10 minutes, or until they are fork-tender.

Add the corn pieces to the pot and cook for an additional 5 minutes.

Stir in the Old Bay seasoning, minced garlic, and salt to taste.

Add the shrimp to the pot and cook for 3-4 minutes, or until the shrimp turn pink and opaque.

Remove the pot from heat and squeeze the juice of the lemon halves into the mixture. Add the butter and stir until melted and well combined.

Drain the shrimp and vegetable mixture and transfer to a large serving platter. Garnish with chopped parsley.