Put the popcorn shrimp on a cookie sheet and bake according to the instructions on the package.

Steam your corn in a pan with water for 10 minutes. Before taking the corn out of the pan, sprinkle it with a teaspoon of old bay seasoning. Mix it with a spoon and then place it in a small bowl. Add some fresh cilantro on top for garnish and aroma. 

Wash and dry your petite potatoes. Then, slice them into 4s. 

Next, put the potatoes in a pan with olive oil and scallions, and sprinkle about a teaspoon of old bay spice on them. Cook them on medium heat for 15 minutes. Set them aside until it's time to assemble the board.

Using a clean knife, slice your lemons and limes.

Put your cocktail sauce and tartar sauce in small bowls.

Assembling The Board 

Start by placing the cocktail sauce bowl in the board's middle.

Next, lay the cocktail shrimp closely around the bowl so they overlap each other. It should look like a shrimp flower.

Put your tarter sauce and corn bowls diagonal of each other right next to the shrimp.

Pile the popcorn shrimp on opposite corners of the board. 

Place your limes on the top portion of the board between the cocktail shrimp and the popcorn shrimp. Layer them so they slightly overlap, stopping right before the bowls. Repeat this step for the lemons on the lower portion of the board. 

Put the rolled prosciutto between the limes and tartar sauce and between the lemons and corn. 

Place some potatoes on each side of the corn, then place the grape tomatoes on both sides of the tartar sauce.

Spread the crackers in the corner of the board, behind the bowl of corn.

Place the pineapples behind the bowl of tartar sauce.

Serve and Enjoy!