Ingredients

• 1 lemon quartered
• 5 Tbsp Cajun or Creole seasoning
• 2 ½ tsp cayenne, divided
• 1 bay leaf
• 4 garlic cloves, coarsely chopped
• 8 small boiling potatoes (about 2 inches across)
• 4 ears of corn, shucked and halved
• 1 ½ lbs large shrimp in the shell
• 1/3 cup ketchup
• 1/3 cup mayonnaise
• 1 ½ Tbsp prepared white horseradish

Directions

1. Squeeze lemon juice into 4 quarts of water in a 6-8 quart pot, then stir in the lemon quarters, creole seasoning, 2 tsp cayenne, bay leaf, garlic, potatoes and 2 Tbsp salt (if creole or Cajun seasoning has salt as a main ingredient, omit this).
2. Bring to a boil, then simmer, partially covered until potatoes are almost tender, 10-12 minutes.
3. Increase the heat to high, add the corn and simmer partially covered for 4 minutes. 
4. Stir in shrimp and cook until just cooked through, 2-3 minutes.
5. Meanwhile, stir together the ketchup, mayonnaise, horseradish and remaining ½ tsp cayenne.
6. Drain shrimp, potatoes and corn and serve with the sauce.