Shrimp Boil Low Country Style

My family originally came from the Low Country, must be why I like this.  I learned to make it down in Louisiana

 Louisiana Shrimp Boil
(Low Country Boil)



Fresh Shrimp with the shells on and the heads off, washed.
    About ½ to 1 lb per person (depending on how much they like shrimp!)

2 lemons 

2 white onions

Small red potatoes ( about 4 to 5 per person, depending on the size)
 

Corn on the cob
(break the ears in half and cook a couple for each person)
 

One package Crab Boil
( this is a small bag of mixed spices you can buy in the grocery)
 

Hot sauce or liquid Crab Boil ( if you like it spicy)
 

Optional - 1 lb. Smoked sausage sliced ( I like the cajun spice variety).
 

Use a big pot for this, and preferably out of doors.  Fill about ⅔ full of water, slice up the onions and lemons and add to the water, along with the bag of Crab Boil.  Bring the water to a boil, add the potatoes, cook a few minutes, then add the corn, let this boil about 5 minutes. Add the sausage( if you want to use this in it ) when you add the corn.  Add the shrimp and let this boil until the shrimp turn pink and are floating.  Use a big strainer and dip the whole thing out on a big platter or a pad of fresh newspaper and paper towels on a picnic table.  You have to allow for some water drainage, so pad this with the paper.  If you want it hotter, add the hot sauce or liquid Crab Boil to the water.  You might want to cook one batch, then take it out and throw in another batch with the hot sauce.  Be sure to leave the bag of spices and as much of the lemon and onion in as you can for the second batch.  Serve this with hot french bread and a salad.