|PREP TIME: 2 Hours||SERVES: 12|
|30 quarts cold water||12 medium onions, quartered|
|6 heads of garlic, cut in half to expose pods||1 dozen lemons, quartered|
|1 quart cooking oil||4 pounds salt|
|1/2 pound cayenne pepper||4 (3-ounce) bags crab boil|
|24 medium red potatoes||12 ears of corn|
|50 pounds cleaned shrimp|
In a 60- quart stockpot, bring water to a rolling boil. Add onions, garlic, lemons, cooking oil, salt, pepper and crab boil. Continue to boil for 30 minutes. This boiling of the vegetables will ensure a good flavor in the boiling liquid. Add red potatoes and cook approximately 10-12 minutes. Add corn and cook 10 minutes before adding the shrimp. Once the water returns to a boil, cook shrimp 7-10 minutes, turn off heat and allow to set in boiling liquid 12 additional minutes. Shrimp should be served hot with potatoes, corn and pitchers of ice cold beer.