Shrimp, Corn, and Potato Boil

You don't need a silver fork to eat good food. - Paul Prudhomme

seafood

6 ears corn, halved
24 small new potatoes
4 lb shrimp, heads off
1 package crab boil

4 stalks celery, whole
4 lemons, quartered
3 sprigs fresh rosemary
2 tsp black pepper
1 tbsp salt

1. In a very large stock pot, put water and salt and bring to a boil.  Add potatoes and celery.  Boil for about 10 minutes.
2. Add lemons, rosemary, seasonings, crab boil, and corn.  Boil for about 3 minutes.
3. Add shrimp; boil just until shrimp turns pink.
4. Throw out crab boil bags, rosemary, and celery.
5. Dish up the shrimp, potatoes, and corn!