Boiled Shrimp With Timmy's Shrimp Sauce

Ingredients

• 3 oz boil-in-bag shrimp-and-crab boil 
• 0.3 cup liquid shrimp-and-crab boil seasoning 
• 3  ears corn fresh
• 8 cups ice cubes 
• 2 large lemons quartered
• 1 large onion quartered
• 4 pounds shrimp raw unpeeled
• 3 pounds potatoes red
• 3 tablespoons salt 
• 10 servings timmy's shrimp sauce 

Equipment

• pot

Directions

1. Cut corn in half.
2. Bring boil-in-bag shrimp-and-crab boil, next 3 ingredients, and 3 1/2 qt. water to a boil in a large stockpot over high heat.
3. Add potatoes and corn. Cover and boil over medium-high heat 20 minutes or until potatoes and corn are tender.
4. Stir in shrimp; remove from heat. Cover and let stand 10 minutes. (Shrimp will turn pink, and shells will loosen slightly.) Stir in ice cubes and salt, and let stand 5 minutes.
5. Drain, discarding boil bag.
6. Serve with Timmy's Shrimp Sauce.
7. *6 (4-inch) ears frozen corn may be substituted. (Do not halve.)
8. Note: For testing purposes only, we used Zatarain's New Orleans Shrimp & Crab Boil and Zatarain's Concentrated Shrimp & Crab Boil seasoning.