Shrimp boilie

Ingredients:

• 0.6 kg large shrimp, unpeeled
• 2 lemons, halved + extra wedges for serving
• 0.5 cup Old Bay seasoning
• 8 cloves garlic, crushed
• 1 large red onion, cut into 4 pieces
• 6 sprigs of fresh thyme
• 450 g small red potatoes
• 4 ears of corn, husked and broken in half
• 2 tablespoons unsalted butter
• Hot sauce, for serving (optional)

Preparation:

1. Pour 4 liters of water into a large saucepan. Squeeze the lemon juice into the water and add the squeezed lemon halves. Add the Old Bay seasoning, garlic, and onion. Tie the thyme sprigs with kitchen twine and place them in the saucepan. Cover and bring to a boil, then reduce the heat and simmer for about 5 minutes.
2. Add the potatoes to the pan and cook until tender, about 10 minutes. Add the corn and cook for another 5 minutes.
3. Meanwhile, slit the back of each shrimp, remove the veins, and rinse. Add them to the pan, cover, and cook until the shrimp are curled and pink, 2-3 minutes. Transfer the shrimp and vegetables with a slotted spoon to a large bowl. Add the butter and about 1 cup of broth to the bowl and stir until the butter has melted.
4. Transfer the shrimp and vegetables to a platter. Serve with the remaining broth, lemon wedges, and hot sauce.