Ingredients:

4 lbs shrimp or other shellfish
1 lemon
3 heads of garlic (minced)
4 sticks of unsalted butter
4 tbs Old Bay seasoning
2 tbs paprika
2 tbs cayenne pepper
2 tbs lemon pepper or 1 tbs regular pepper
2 tbs Louisiana hot sauce
2 tbs sugar
Optional sides: corn, chorizo
For more spice, add 1 tbs pepper and/or more Louisiana hot sauce
For each individual, 2-3 limes, salt and pepper
For fries:

4 potatoes
1 tsp Old Bay seasoning
1 tsp garlic salt
Other supplies:

Gallon food storage bags (1 for each person)
Newspaper or masking paper (to cover your table)
NOTE: Pictures show double the recipe serving size — 7 lbs of shrimp for 6 people.

First, combine and mix the Old Bay seasoning, paprika, cayenne pepper and lemon pepper in a small bowl.
 Next, melt the butter in a pan over medium heat.  (Note: as you can probably already tell, this is definitely not the healthiest recipe by any means… but, it will most certainly be delicious!)  Stir in the minced garlic and spices.  After the garlic has cooked for a bit, add in the Louisiana hot sauce and sugar.  Keep the mixture on low heat until the cooked shrimp and sides are ready.

In the meantime, quarter the lemon and place into a large boiling pot of water.  This is also a good time to have someone cover the dining table with newspaper.  Once the water is boiling, cook all the shrimp for roughly 2-3 minutes (this can be done in batches by scooping out the cooked shrimp with a slotted spoon or a similar utensil).  Be very careful of overcooking the shrimp since the shell will be virtually impossible to peel off if cooked for too long.  You can use the same broth to cook the corn and chorizo.  For individual portions, break the corn into smaller pieces and slice the cooked chorizo.  Put all the cooked shrimp, corn and chorizo into a large mixing bowl.



After everything is ready, pour the sauce over the shrimp, corn and chorizo.  Mix until everything is covered.  Then, fill each gallon bag with roughly a pound of shrimp for each person.  I usually distribute the leftover sauce into the bags evenly at the end.

ach person should have a small bowl to mix their own concoction of freshly squeezed limes, salt and pepper to dip their shrimp in.  This is entirely optional and is dependent on each person’s taste.  Once all the bags have been prepared, it’s time to get sloppy!