Place the shrimp in a food processor and pulse a few times until the shrimp is ground up, but still slightly chunky. Transfer to a large bowl and add in the mayo, breadcrumbs, eggs, scallions, garlic, lemon juice, Old Bay, mustard, hot sauce, and a pinch of salt and pepper. Stir until evenly combined. Divide the mixture into eight even portions and then, using slightly wet hands, shape each into patties (about 1-inch thick and 3-inches in diameter). Place on a plate and chill in the fridge until ready to use.

Preheat oven to 475 degrees. Drizzle a large heavy-duty rimmed baking sheet with 2 tablespoons olive oil and set aside.

In a large bowl, toss together the corn, onion, bell pepper, zucchini, squash, garlic, olive oil, Old Bay, and a pinch of salt and pepper until evenly combined. Pour out onto half of the baking sheet. Set aside.

Using the same bowl, toss together the potatoes, olive oil, Old Bay, and a pinch of salt and pepper. Spread out onto the other half of the baking sheet and bake until the corn has slightly softened, and the potatoes have just begin to brown, about 15 to 18 minutes. Remove the pan from the oven and then using a metal spatula carefully push the corn to one side of the pan and the potatoes to the other side.

Drizzle olive oil in the now empty space on the baking sheet and then place the chilled shrimp cakes in a single layer. Return the sheet pan to the oven and bake until the shrimp cakes brown on both sides, about 20 minutes, flipping over halfway through baking to ensure even browning. Remove the pan from the oven and stir in the basil and lemon juice into the corn. Garnish it all with parsley and serve with lemon wedges, tarter and cocktail sauce. Enjoy!