3 lbs. med./lg. shell on shrimp
3 qts. water
1 lg. onion, quartered
1/2 lemon, quartered
3 lg. celery ribs, cut in lg. pieces
1/2 c. Zatarain's Crab Boil
1/2 tsp. cayenne pepper
1 tbsp. salt

In a large container, add water and all ingredients except shrimp. Bring to a rolling boil; add shrimp, return water and shrimp to a boil. Boil until shrimp turns pink. Remove from heat and cover. Let stand about 5 to 10 minutes. Drain and serve. Peel shrimp and dip in catsup or shrimp cocktail sauce. Enjoy - Louisiana style. Serves 6 to 8.