Ingredients

• 1 lemon, quartered
• 5 tablespoons Creole or Cajun seasoning
• 2 1/2 teaspoons cayenne, divided
• 2 Turkish bay leaves or 1 California
• 4 garlic cloves
• 8 small boiling potatoes (about 2 inches)
• 4 ears of corn, shucked and halved
• 1 1/2 pounds large shrimp in shell
• 1/3 cup ketchup
• 1/3 cup mayonnaise
• 1 1/2 tablespoons bottled horseradish

Instructions

1. Squeeze lemon juice into 4 qt water in a 6- to 8-quart pot, then stir in lemon quarters, Creole seasoning, 2 teaspoon cayenne, bay leaves, garlic, potatoes, and 2 tablespoons salt (omit salt if it is the first ingredient in seasoning).
2. Bring to a boil, then simmer, partially covered, until potatoes are almost tender, 10 to 12 minutes.
3. Increase heat to high, then add corn and simmer, partially covered, 4 minutes. Stir in shrimp and cook until just cooked through, 2 to 3 minutes.
4. Meanwhile, stir together ketchup, mayonnaise, horseradish, and remaining 1/2 teaspoon cayenne.
5. Drain shrimp, potatoes, and corn and serve with sauce.