In a medium pot, bring potatoes to a boil in salted water over medium-high heat. Reduce heat and simmer until potatoes are tender when pierced with a knife, about 12 minutes. Drain and rinse under cold water.
Alternate shrimp, sausage, corn and potato, repeat once more onto four 10-inch metal skewers.
In a small bowl, mix together melted butter, hot pepper sauce and Old Bay Seasoning.
Heat grill to medium-high. Lightly oil hot grill. Grill kebabs, turning occasionally and brushing with butter mixture, until shrimp are opaque throughout and corn is tender and beginning to char, about 15 minutes. Serve with lemon wedges