• Make the cooking broth. Fill a large stockpot with water. Squeeze the juice from the lemons into the pot, then add the lemon halves, onion, whole garlic cloves, Old Bay Seasoning, and salt to taste. Bring to a boil over high heat.
• Cook the potatoes. Once the broth is boiling, add the potatoes and cook for 10-12 minutes, or until they are starting to become tender.
• Add the corn. Add the corn pieces and continue cooking for 5-7 minutes.
• Cook the shrimp. Add the shrimp and cook for 2-3 minutes, or until they turn pink and opaque. Be careful not to overcook them, as they can become tough and rubbery.
• Cook the sausage. While the vegetables and shrimp are cooking, heat a large skillet over medium-high heat. Add the sliced sausage and cook until browned on both sides. Transfer to a plate lined with paper towels to drain.

  Alternatively, you can add the sausage directly to the pot along with the corn and cook it in the broth.
• Drain the boil. Carefully drain the broth using a large colander. Transfer the shrimp, potatoes, corn, and sausage to a large serving platter or baking sheet.

Make the Garlic Butter Sauce

• Melt the butter. Using the same skillet you used for the sausage, melt the butter over medium heat. Add the minced garlic and cook for about 1-2 minutes, stirring frequently, until fragrant.
• Add the seasonings. Stir in the paprika, Old Bay Seasoning, Cajun seasoning, cayenne pepper, and lemon pepper. Cook for 3-5 minutes, stirring occasionally, so the flavors come together.
• Drizzle and serve. Drizzle some of the garlic butter sauce over the shrimp boil and serve the remaining sauce on the side for dipping.
• Garnish. Garnish with chopped fresh parsley or cilantro, and serve immediately with lemon wedges.