each crumbled bay leaves, red pepper flakes, celery seeds, paprika
FOR THE BOIL:
large onion, quartered
garlic, peeled and smashed
1 1/2 tsp
Compliments Yellow Petites Potatoes, halved
Compliments Hot Italian Sausages, cooked and quartered
Sensations by Compliments Uncooked Extra Large Black Tiger Shrimp (26/30 ct), thawed
Lay a double layer 10-in. (25 cm) square piece of cheesecloth on a clean work surface. Place spices in middle and fold cloth over. Crush spices with rolling pin, gather up edges of cloth, twist and tie tightly with butcher twine. Trim off excess cloth if necessary and set aside.
Preheat barbecue to high. Using a large, covered oven-safe stock pot, bring 16 cups (4 L) water to a boil on barbecue. Squeeze in lemon juice before adding lemon to pot. Add onion, garlic, 1 tsp (5 mL) salt and spice bundle. Reduce heat to medium and simmer uncovered with barbecue lid closed, 10 min.
Add potatoes to pot, cover, close lid and cook until almost tender, 10 min. Add corn and sausages and simmer uncovered with lid closed for 10 to 15 min. more, until potatoes and corn are cooked.
Remove pot from barbecue, add shrimp, submerging in broth, cover and let stand until shrimp are cooked through, 3 to 4 min. Reserve 2 cups (500 mL) broth for dipping, then carefully drain mixture. Transfer shrimp boil to platter, season with remaining salt, garnish with lemon wedges and serve immediately.
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