SHRIMP BOIL 2 Lemons 2 Medium Onions, halved 4 Garlic Cloves, smashed with the flat side of a knife Coarse Salt 1 Packet crab or shrimp boil whole-spice mix 3 Lbs medium red potatoes scrubbed 8 ears fresh corn, broken in half 3 pounds unshelled large shrimp. Tail on 1 cup (2 sticks) melted butter Hot sauce Bring 5 Quarts water to a boil in 10-12 Qt Pot. Squeeze Lemon juice into pot, then add the halves. Add onions, garlic, salt and spice bundles. Reduce heat to a simmer: cover and cook 10 minutes . Add potatoes to pot, return to boil. Reduce heat; simmer, covered, until potatoes are almost tender, 15 to 20 minutes. Add corn; continues cooking 5 minutes. Remove from heat. Stir in shrimp. Cover. Let stand until shrimp are cooked through, about 3 minutes. Ladle 2 cups broth into glass measuring cup; drain the rest into a large colander, discarding liquid. Make Spicy Butter: In a small bowl, stir together melted butter and hot sauce to taste. Transfer shrimp and vegetables to a large platter, and serve with spicy butter.