Shrimp-Boil Potato Salad

Ingredients

• 3 pounds baby potatoes red halved
• 3 oz boil-in-bag shrimp-and-crab boil 
• 3 tablespoons dijon mustard 
• 4  ears corn fresh
• 0.3 cup flat-leaf parsley fresh chopped
• 1  garlic clove pressed
• 4  green onions sliced
• 1 teaspoon horseradish prepared
• 2 pounds shrimp raw with tails (2 6/30 count) deveined peeled
• 0.5 cup juice of lemon fresh
• 0.3 cup olive oil 
• 1 teaspoon paprika 
• 1 pound sausage smoked cut into 1/2-inch pieces

Equipment

• bowl
• whisk
• dutch oven

Directions

1. Bring 10 cups water to a boil in a Dutch oven over high heat; add crab boil, potatoes, and sausage; return to a boil, and cook 10 minutes.
2. Add corn, and return to a boil. Cook 3 minutes or until potatoes are tender.
3. Add shrimp; cover, remove from heat, and let stand 5 minutes or just until shrimp turn pink.
4. Meanwhile, whisk together lemon juice and next 7 ingredients in a medium bowl.
5. Drain shrimp mixture.
6. Cut kernels from cobs. Discard cobs. Stir together corn kernels, shrimp mixture, and lemon juice mixture in a large bowl.
7. Serve immediately, or cover and chill up to 24 hours.
8. Note: We tested with Conecuh Original Smoked Sausage.