4 quarts water (16 cups)
1 can (12 ounces) beer (optional)
1/2 cup OLD BAYŽ Seasoning
2 tablespoons salt
3 lemons, quartered
2 bay leaves
8 medium red potatoes, quartered
2 large onions, cut into wedges
2 pounds lean smoked sausage, cut into 2-inch pieces
8 ears fresh corn, shucked and halved crosswise
4 pounds unpeeled jumbo shrimp (21 to 25 count)

Optional:
1 head of garlic, sliced in half horizontally
Cayenne pepper
Hot sauce

4 quarts water (16 cups) 1 can (12 ounces) beer (optional) 1/2 cup OLD BAYŽ Seasoning 2 tablespoons salt 3 lemons, quartered 2 bay leaves 8 medium red potatoes, quartered 2 large onions, cut into wedges 2 pounds lean smoked sausage, cut into 2-inch pieces 8 ears fresh corn, shucked and halved crosswise 4 pounds unpeeled jumbo shrimp (21 to 25 count) 1 head of garlic, sliced in half horizontally

Bring water, beer, OLD BAY Seasoning, bay leaves and salt to boil in 12-quart stockpot on high heat. Add lemons, potatoes and onions. Cook 8 minutes. Add smoked sausage. Cook 5 minutes. Add corn. Cook 7 minutes.

Stir in shrimp. Cook 4 minutes or just until shrimp turn pink.

Drain cooking liquid. Pour contents of pot into large serving bowl or platter. Or, mound on paper-covered table. Sprinkle with additional OLD BAY Seasoning, butter, s&p, and hot sauce if desired.