Instructions: 1. In a 10-quart Dutch oven combine water, Old Bay seasoning, and ground red pepper. Cover and bring to boiling. Once water is boiling, carefully add sausage, potatoes, onions, and corn. Return to boiling; reduce heat. Cover and simmer for 10 minutes. Add shrimp. Cover and cook for 2 to 3 minutes more or until shrimp turn opaque. Remove from heat; let stand for 5 minutes.

2. Carefully drain in a large colander. Combine melted butter and herbs; drizzle over shrimp and vegetables. Serve with cocktail sauce and hot pepper sauce.

Makes 10 servings. (I cut this recipe in half for just 2 people and there was still plenty of leftovers.)

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