Bluffton Seafood Boil

• 10 quarts water
• 3 tablespoons salt
• 1 (3 1/2-ounce) package shrimp and crab boil
• 6 large potatoes, halved
• 6 large onions
• 15 cloves garlic
• 6 lemons, halved
• 1 cup vinegar
• 10 pounds medium shrimp
• 1 dozen blue crabs, steamed, backs removed, and cleaned
• 1 dozen ears fresh corn, husks and silks removed
• Seafood Cocktail Sauce

1. Place water, salt, and shrimp and crab boil in a 5-gallon stockpot. Bring water to a boil. Add potato halves and onions; return to a boil. Cover stock pot, and cook 20 minutes.
2. Add garlic, lemons, vinegar, shrimp, crabs, and corn; cook 10 minutes. Remove from heat; cool in pot 10 minutes. Drain carefully.
3. Transfer seafood and vegetables to a newspaper-covered picnic table. Serve with melted butter and Seafood Cocktail Sauce.

water, salt, shrimp, potatoes, onions, garlic, lemons, vinegar, shrimp, corn, cocktail sauce

Taken from www.myrecipes.com/recipe/bluffton-seafood-boil (may not work)