Fill a large stock pot with 5 quarts of water. Add 2 tablespoons of Old Bay seasoning, minced garlic, quartered onion, and the juice of one lemon (add the squeezed lemon halves to the pot as well). Bring to a rolling boil over high heat.

Once boiling, add the halved red potatoes. Return to a boil and cook for 10 minutes, until potatoes begin to soften but aren't completely tender.

Add the sausage pieces to the pot and cook for an additional 5 minutes.

Carefully add the corn pieces and cook for another 5 minutes.

Add the shrimp to the pot, sprinkle with the remaining Old Bay seasoning, and cook just until the shrimp turn pink and opaque, about 2-3 minutes. Do not overcook the shrimp or they will become tough.

Immediately drain the entire mixture in a large colander.

For traditional serving, spread newspapers across your table and pour the drained low country boil directly onto the table. Alternatively, serve on a large platter.

Garnish with fresh lemon wedges and serve with small dishes of melted butter and cocktail sauce on the side.