1/2 cup of Love That Spice Seafood Blend
8 cloves of garlic smashed
1 large red onion rough chopped
6 sprigs of fresh thyme
1 pound of baby red potatoes
4 ears of corn husked and cut in half
1 1/2 pounds of large shrimp, unpeeled
2 tablespoons of unsalted butter
2 lemons halved and 1 lemon cut in 4 pieces
Fill a large pot with 4 quarts of water. Squeeze the lemon juice into the water and add the squeezed lemon halves. Add Love That Spice's Seafood Blend, garlic and the onion. Tie the thyme together with kitchen twine (if you don't have twine just toss the thyme in the pot). Cover pot and bring to a boil, then reduce to a simmer and cook about 7 minutes.
Add the potatoes to the pot and cook until just tender, about 10 minutes. Add corn and cook 5 more minutes.
Slice the back of each shrimp through the shells, remove the veins and rinse the shrimp. Add shrimp to the pot and cook until the shrimp start to curl and are opaque about 3 minutes.
Transfer the shrimp and vegetables with a slotted spoon into a large serving dish. Add butter and 1 cup of the cooked broth to the bowl and gently stir until the butter melts. Serve immediately with some of the broth and lemon wedges.