Shrimp Boil

This is a very easy, but very impressive dinner. Serve with crusty bread and lots of wine.

2 lemons, halved
1/2 cup Old Bay Seasoning
1 head of garlic, top sliced off
1 large onion, quartered
6 sprigs fresh thyme
1 pound baby red potatoes
4 ears corn, husked and snapped in half
4 sausages, cut into thirds (any kind you like, the spicier the better)
1 1/2 pounds large shrimp, de-veined but unpeeled (frozen OK)

Dipping Sauce
1 stick unsalted butter
2 tbs Old Bay
2 cloves garlic, crushed

In a very large pot, add 3 quarts of water, lemon, onion, garlic, Old Bay, and thyme. Bring to a boil then reduce to medium and add the potatoes, cooking for about 10 minutes or until the potatoes soften. Reduce to a simmer and add corn and sausage, cooking for about 5 minutes. Add shrimp and cook for about 2 minutes if using fresh and 4 if using frozen. Using a slotted spoon, transfer the shrimp, sausage, and vegetables to a large serving bowl and spoon a cup or so of the cooking liquids over.

For the sauce, melt the butter and stir in the old bay and garlic. Pour some over a plate of the shrimp or offer it for dipping.