Shrimp, Corn, and Potato Boil
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You don't need a silver fork to eat good food. - Paul Prudhomme
Make sure the stock has a lot of flavor.  I like to add some Zatarian's spices in a bag,  Or you can just open the bag and let it mix. The seasonings are:  mustard seeds, coriander seeds, cayenne pepper, bay leaves dill seeds, and allspice
See COOK'S NOTES below for more tips!
Cook's Notes:
  • ​1 package crab boil - I use Zatarain's Crab &  Shrimp Boil.  Don't have it?  Use: cayenne pepper,  bay leaves, and cumin.  Leave out the cayenne if you or guests don't like it hot!
  • 24 small new potatoes?  How many and what size? Stick to smaller ones, so they cook faster.  
  • ​​Remoulade Sauce  and  Chipotle Sauce and/or ketchup for dipping.  Put several small bowls around the table.
  • Cover a table with newspaper.  Put rolls of paper towels on the table for napkins and cleaning hands! 
  • Compost those shrimp shells!  I have one big bowl on the table for collection.  I wash them well or even boil to keep the critters away.  Then I grind them in the blender and put them into the compost bin!  
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Ingredients
4 stalks celery, whole
4 lemons, cut in half
3 sprigs fresh rosemary
1 package crab boil - I use Zatarain's Crab &  Shrimp Boil .  But you can use: cayenne pepper,  bay leaves, and cumin instead.  Leave out the cayenne if you have guests who don't like it hot!
2 tsp black pepper
1 tbsp salt​
6 ears corn, halved
24 small new potatoes - How many depends on the size of the potatoes.  I like the red ones, but it doesn't matter.
4 -5  pounds shrimp, heads off, shell and tails on
Sauces for dipping the shrimp
Butter for the corn
Remoulade Sauce  and  Chipotle Sauce and/or ketchup for dipping
newspaper for a tablecloth; paper towels for napkins
Steps
  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, lemon halves, and celery.  You can drain in batches with a colander or use tongs to pick out the potatoes, corn and shrimp.
  5. Cover a table with newspaper.  Use paper plates or waxed paper for each "place setting".   Put a paper towel rolls on the table for napkins and cleaning hands! 
  6. Pour the drained shrimp, corn, and potatoes onto the center of the table, add some large serving forks or tongs, and enjoy. Get fancy and put the food on a large platter or tray.
  7. Fill several small bowls with sauces for dipping:  Remoulade Sauce or Chipotle Sauce, even Ketchup .