Spiced Shrimp Boil

• 1 medium lemon, halved
• 2-1/2 pounds medium red potatoes (about 10), quartered
• 1 teaspoon ground coriander
• 1 teaspoon cayenne pepper
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 15 whole peppercorns
• 4 garlic cloves, peeled and halved
• 4 bay leaves
• 2 teaspoons mustard seed
• 1/2 teaspoon dill seed
• 4 celery ribs, halved
• 1 bunch parsley
• 2 medium onions, cut into wedges
• 5 quarts cold water
• 3 medium ears sweet corn, husked and cut into 2-inch pieces
• 1-1/2 pounds uncooked shell-on jumbo shrimp
• 1 teaspoon salt

1. Squeeze juice from lemon halves into a large bowl; add lemon and potatoes to bowl. Sprinkle with coriander, cayenne, allspice and cloves; toss to coat. Set aside.
2. Place peppercorns, garlic, bay leaves, mustard seed and dill seed on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Place the spice bag, celery, parsley and onions in a soup kettle; add water. Bring to a boil; cover and boil for 15 minutes.
3. Strain, reserving liquid and spice bag. Discard parsley and vegetables. Return cooking liquid with spice bag to the heat; carefully add potato mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Add corn; simmer 15-20 minutes longer or until potatoes and corn are tender.
4. Stir in shrimp; cook for 3 minutes or until shrimp turn pink. Drain; discard spice bag and lemon. Transfer shrimp mixture to a large serving bowl. Sprinkle with salt and toss to coat.

lemon, red potatoes, ground coriander, cayenne pepper, ground allspice, ground cloves, peppercorns, garlic, bay leaves, dill, celery, parsley, onions, cold water, ears sweet corn, shell, salt

Taken from www.tasteofhome.com/recipes/spiced-shrimp-boil/ (may not work)