Boil potatoes over medium heat until softened but not totally cooked, about 10 to 15 minutes. Transfer cooked potatoes to a plate, refrigerate to chill about 10 minutes.
Cut chilled potatoes in half. In separate bowls, season potatoes, shrimp and corn with old bay and Kosher salt.
Melt butter in a large skillet over medium low heat, Add potato halves and toss to coat.
Add thyme and lemon pieces. Fry, turning often to brown all sides.
Add shrimp and 1/4 cup water. Cover to generate steam and cook 2 to 3 minutes on each side. Stir to cook evenly.
Add corn, cover, and continue cooking until shrimp is thoroughly cooked and corn is heated, about 3 to 4 minutes. Serve with crusty bread and hot sauce if desired.