RECIPE IN CAPTION 👇🏼 Ingredients: Boil Pot: 🦐6 lb jumbo shrimp 🦐2 lb baby redskin potatoes 🦐12 pieces of cut corn on the cob 🦐7 cups chicken broth (or however much you need to fill your large pot) 🦐2 lemons, quartered 🦐1 onion, cut into large strips 🦐10 garlic cloves 🦐1 inch piece of ginger 🦐4 bay leaves 🦐3 tbsp old bay seasoning 🦐1 tbsp lemon pepper 🦐optional: 2 tbsp creole seasoning 🦐salt to taste, if needed Cajun Garlic Butter Sauce: 🧄5 sticks unsalted butter 🧄1 small onion, very finely chopped 🧄15 cloves of garlic, finely minced 🧄2 tbsp Cajun seasoning 🧄1 tbsp garlic powder 🧄1 tbsp paprika 🧄1 tsp black pepper 🧄1 tbsp onion powder 🧄1 tbsp oregano 🧄1/2 tsp cayenne 🧄1 tbsp lemon pepper 🧄1 tbsp chili powder 🧄1 tbsp hot sauce of choice 🧄2-3 tbsp brown sugar (to taste) 🧄2 tsp Worcestershire sauce 1. Combine all the ingredients for the boil pot (except for the shrimp) in a large pot and cook on medium/high heat until the potatoes and corn are cooked through. 2. In a separate pan, add the butter and once hot, add in the minced garlic and onion. Sauté for a few minutes then add in the spices, hot sauce, and Worcestershire sauce. Lower the heat and let this simmer for 15 mins, stirring occasionally. 3. Once you’re ready to serve, add the shrimp into the boil pot and cook for a few minutes. Strain the shrimp, corn, and potatoes into a serving tray. Top with the Cajun garlic butter sauce and enjoy. - @spicednice