Shrimp-Boil Potato Salad

• 1 (3-oz.) package boil-in-bag shrimp-and-crab boil
• 3 pounds baby red potatoes, halved
• 1 pound smoked link sausage, cut into 1/2-inch pieces
• 4 ears fresh corn, husks removed
• 2 pounds peeled and deveined, jumbo raw shrimp with tails (2 6/30 count)
• 1/2 cup fresh lemon juice
• 1/3 cup olive oil
• 1/4 cup chopped fresh flat-leaf parsley
• 3 tablespoons Creole mustard
• 4 green onions, sliced
• 1 garlic clove, pressed
• 1 teaspoon paprika
• 1 teaspoon prepared horseradish

1. Bring 10 cups water to a boil in a Dutch oven over high heat; add crab boil, potatoes, and sausage; return to a boil, and cook 10 minutes. Add corn, and return to a boil. Cook 3 minutes or until potatoes are tender. Add shrimp; cover, remove from heat, and let stand 5 minutes or just until shrimp turn pink.
2. Meanwhile, whisk together lemon juice and next 7 ingredients in a medium bowl.
3. Drain shrimp mixture. Cut kernels from cobs. Discard cobs. Stir together corn kernels, shrimp mixture, and lemon juice mixture in a large bowl. Serve immediately, or cover and chill up to 24 hours.
4. Note: We tested with Conecuh Original Smoked Sausage.

boil, baby red potatoes, sausage, corn, shrimp, lemon juice, olive oil, parsley, creole mustard, green onions, garlic, paprika, horseradish

Taken from www.myrecipes.com/recipe/shrimp-boil-potato-salad (may not work)