Ingredients:

• 5 lbs. fresh shrimp headed (or scale recipe accordingly)
• 1/4 cup salt
• 8 oz. Buck Naked’s Seafood Seasoning
• 4 oz. Iguana Red Cayenne Pepper Sauce (or Iguana XXX Habanero Pepper Sauce if you like it hot)
• 2 1/2 oz. lemon juice
• 1 large or 2 med. onions cut into wedges
• 1 oz. course black pepper
• 1 tbsp. olive oil (as virgin as you can find)

Instructions:

Fill pot 1/2 full of water (1/2 gal. water in 1 gal. pot). Add all seasonings and bring water to a raging boil. Add shrimp and cook 2 to 2 1/2 minutes or until shrimp float to top (whichever comes first, but definitely don’t overcook shrimp). Drain and serve on a bed of crushed ice topped with lettuce leaves, lots of cold beer and good company.