This recipe from Martha Stewart magazine just says summer, whether you tuck yourself away in a cottage in Maine or you are right here in Boise, Idaho, hoping the super-hot temperatures won't keep you from eating on your patio.
Yield: 4 servings
2 lemons, halved, plus wedges for serving
3 bay leaves
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1/4 cup plus 1 tablespoon Old Bay seasoning
1 large garlic head, halved horizontally
3 medium onion, peeled and quartered
1 dried red chile
coarse salt or sea salt
8 sprigs fresh thyme, tied together with kitchen twine
1 pound new red potatoes, unpeeled, halved if large
4 ears corn, husked, halved crosswise
1 pound unpeeled large shrimp, shell slit lengthwise from top to halfway down back, deveined
hot sauce, for serving
Fill a large stockpot with 4 quarts water. Squeeze lemons into water; add rinds. Add bay leaves, seasoning, garlic, onions, chile, 1 1/2 teaspoons salt, and thyme. Bring to a boil. Reduce heat, and simmer 10 minutes.
Add potatoes; simmer 12 minutes. Add corn, simmer 5 minutes. Add shrimp; cover, and simmer until opaque, 3 to 4 minutes. Transfer ingredients to parchment paper or a bowl. Sprinkle with salt; serve with lemon and hot sauce.
-- Emily Simnitt