Instructions

1. Pour 6 cups of water into a large roasting pan, stock pot or Dutch oven. Add onions, garlic, Old Bay and lemon halves, squeezing lemon juice into the water. Bring to a boil.
2. Add potatoes and kielbasa; return to a boil. Cover, reduce heat and simmer until potatoes are just tender, about 20 minutes.
3. Add corn; increase heat to medium-high and cook, covered, until tender, about 5 minutes. Top with shrimp; do not submerge but cover and steam 3 minutes. Turn off heat, stir shrimp into broth and let stand, covered, until shrimp are cooked, about 3-5 minutes.