For garlic butter, in a small pot, melt the butter with the garlic and seasoning. Season to taste with additional seasoning and hot sauce.
Fill a large pot (10-12 quarts) about halfway with water and add the potatoes, lemon, onion, and seasoning. Bring to a simmer and cook until the potatoes are tender, about 15 minutes. Add the corn and sausage and bring back to a simmer.
The shrimp gets added last, right before you’re getting ready to serve. Add the shrimp and cook until they’re just pink, about 2-3 minutes.
Use a skimmer to scoop and transfer onto large platters or baking sheets or drain and pour directly onto a table lined with newspaper. I like to sprinkle everything with additional seasoning at this point. Eat, with your hands, dipped into the sauce of your choice, with the company of good friends and lots of napkins.
