5 - 10 lbs fresh Gulf shrimp
1 - 2 bags Crab Boil
Lemon Juice
6 small red potatoes
6 ears of corn

Bring water to boil in stock pot with crab boil drop corn and potatoes in and cook until potatoes are tender. Remove potatoes and corn and drop your shrimp into pot. Bring shrimp to rolling boil for 10 minutes then reduce heat. Let shrimp simmer in water for 10 to 15 minutes to absorb seasoning. Drain in colander and put ice chips on top of shrimp.