4 lemons, halved, plus wedges for serving
1 cup Old Bay Seasoning
16 cloves garlic, smashed
2 large red onions, quartered
2 pounds smoked sausage, cut into large pieces
2 pounds baby red potatoes
8 ears corn, husked and snapped in half
2 ½ pounds large shrimp, unpeeled
4 tablespoons unsalted butter, melted
Hot sauce, for serving (optional)
Fill a large pot with 8 quarts of water. If possible, cook outside using a propane burner. Spread newspaper onto tables.
Squeeze lemon juice into water and add squeezed lemon halves. Add Old Bay, garlic and onion. Cover and bring to a boil. Reduce to a simmer, and cook about 5 minutes.
Add sausage and potatoes to the pot, and cook until potatoes are just tender, about 15 minutes. Add corn and cook 10 more minutes.
Meanwhile, slice along the back of each shrimp through the shells; remove the veins and rinse the shrimp. Add shrimp to pot, cover and cook shrimp 2 to 3 minutes, being careful not to overcook.
Immediately remove shrimp and vegetables and place on newspaper. Serve with sides of melted butter and hot sauce for dipping if desired.