Classic shrimp boilie on the street

Ingredients:

• 2 bottles of 0.33 l lager or pale ale
• 4 lemons, halved, plus extra wedges for serving
• 1 cup seafood seasoning, such as Old Bay
• 20 cloves garlic, crushed and peeled
• 1 bunch fresh thyme (20-22 sprigs)
• 1.3 kg small potatoes
• 12 ears of corn, shelled and broken in half
• 1 kg prepared andouille sausages, cut into 5 cm pieces.
• 2 kg large unpeeled shrimp (U15)
• 110g unsalted butter, melted, plus extra for serving
• Chopped fresh parsley, for sprinkling
• Hot sauce, for serving
• Special equipment: 44-liter outdoor cooking pot, kitchen string

Preparation:

1. Pour the beer into a 44-quart (12-gallon) outdoor boiling pot and add 16 liters (4.5 gallons) of cold water. Juice the lemon halves, then add the lemons to the pot. Add the seafood seasoning and garlic. Tie the thyme sprigs together with kitchen string and add them to the pot. Cover and bring to a boil.
2. Add the potatoes to the pan and cook until tender, about 10 minutes. Add the corn and andouille sausage and simmer until heated through, about 10 minutes. Add the shrimp and cook until pink, about 5 minutes.
3. Carefully drain the liquid and transfer the contents of the pan to a large serving platter, a rimmed baking sheet, or directly onto a parchment-lined table. Drizzle with melted butter, then sprinkle with parsley. Serve with lemon wedges, melted butter, and hot sauce.