Add Old Bay seasoning, kosher salt, whole bay leaves, crushed garlic cloves and the halved lemons (squeeze one half into the pot then drop both halves in). Stir to dissolve seasoning and return to a boil.

Taste the broth briefly (careful — hot). It should be well seasoned but not overly salty; adjust with up to 1 tbs more salt if needed.

Vegetables & Sausage

Add the halved baby red potatoes to the boiling seasoned water. Return to a boil and cook for 10–12 minutes, until a paring knife or fork slides in with slight resistance.

Add the sausage pieces and the quartered onion to the pot. Continue boiling for 5–7 minutes to heat the sausage through and soften the onion.

Add the corn rounds to the pot and boil for 5 minutes. At this point the potatoes should be fork-tender.

Shrimp & Final Cook

Add the shrimp (shell-on, deveined). Stir gently and cook for 2–4 minutes depending on shrimp size: cook until shrimp are opaque and just curl into a loose C. Do not overcook.

Once shrimp are done, turn off the heat and let the pot rest for 1 minute to let flavors settle.

Finish & Serve

Using a slotted spoon or drain basket, transfer shrimp, sausage, potatoes, corn and onion to a large serving platter or newspaper-lined table.

Drizzle the melted butter over the cooked ingredients, sprinkle with chopped parsley and additional Old Bay or cayenne if desired. Serve with lemon wedges.

Serve immediately family-style. Leftover broth can be cooled and refrigerated for 2–3 days for use in soups or reheating.