Shrimp Boil

• 2 onions, halved crosswise
• 1 head of garlic, halved crosswise
• 5 whole cloves
• 3 bay leaves
• 2 tablespoons kosher salt
• 1 tablespoon coriander seeds
• 4 teaspoons yellow mustard seeds
• 2 teaspoons dill seeds
• 2 teaspoons whole allspice
• 1 teaspoon black peppercorns
• 1 teaspoon crushed red pepper flakes
• 1/2 teaspoon cayenne pepper
• 1 lemon, halved
• 5 dashes (or more) hot pepper sauce, preferably Crystal
• 1 1/2 pounds unpeeled large shrimp (about 30)

1. Combine first 12 ingredients and 8 cups water in a large pot; bring to a boil. Reduce heat to medium and simmer 20 minutes. Squeeze in juice from lemon; add lemon to pot. Add hot sauce and shrimp. Simmer, stirring occasionally, until shrimp are just cooked through, about 3 minutes.
2. Turn off heat, add 4 cups ice cubes, and steep for 5 minutes. Remove shrimp with a slotted spoon and place on a newspaper-lined baking sheet. Serve with additional hot sauce, if desired.

onions, garlic, cloves, bay leaves, kosher salt, coriander seeds, yellow mustard seeds, dill seeds, whole allspice, black peppercorns, red pepper, cayenne pepper, lemon, dashes, shrimp

Taken from www.epicurious.com/recipes/food/views/shrimp-boil-365818 (may not work)