Ingredients

• 1 1/2 lemons, cut into quarters
• 2 yellow onions, halved
• 6 garlic cloves, smashed
• 1/4 cup Old Bay seasoning
• 1 tsp salt
• 1 lb baby potatoes, halved
• 4 corn on the cob, cut into quarteres
• 4 smoked pork sausages, sliced
• 1 lb shrimp
• 3 tbsp butter
• 1 tbsp chopped fresh parsley

Preparation

Fill a large pot with water. Add the lemon, onion, garlic cloves, Old Bay seasoning, and salt. Mix well. Bring the water to a boil and add the potatoes. Cook the potatoes until they begin to soften, about 10 minutes. Stir in the corn and the smoked sausage. Cook, stirring occasionally, until the corn is bright yellow, about 5 minutes. Remove and discard the lemon, onion, and garlic cloves. Add the shrimp and continue to cook until the shrimp is bright pink and opaque, about 3 minutes. Using a slotted spoon, transfer the cooked food into a large bowl.
In a measuring, pour 1 cup of the cooking water over the butter. Allow the butter to melt completely. Pour the mixture over the shrimp boil.
Serve immediately topped with the parsley or store in the refrigerator for up to 3 days.