3 bay leaves
1 onion, quartered
1 lemon, cut into wedges
4 cloves garlic, smashed
1/2 tsp (2 mL) each salt and peppercorns
6 small red potatoes (1 lb/500 g), halved
4 ears of corn, shucked and cut in half
6 oz (175 g) narrow kielbasa sausage, cut_into 1-inch (2.5 cm) thick slices (optional)
1 lb (500 g) large or jumbo shrimp (with shells)
2 tbsp (25 mL) minced fresh parsley
1/3 cup (75 mL) butter, melted
1 clove garlic, minced
Pour enough water into large Dutch oven to come three-quarters up side. Add bay leaves, onion, 2 of the lemon wedges, garlic, salt and peppercorns; cover and bring to boil. Add potatoes, corn, and kielbasa (if using); return to boil. Reduce heat and simmer, covered, until vegetables are almost tender, about 8 minutes.
Add shrimp; cook until pink, about 3 minutes. Drain well. Arrange on platter. Sprinkle with parsley. Garnish with remaining lemon wedges.
In small bowl, mix butter with garlic; serve for dipping.
Cocktail sauce and hot pepper sauce make tasty accompaniments.