Prepare the Broth: Add 8 cups of water, 4 tablespoons of Old Bay Seasoning, 1 large yellow onion (cut into chunks), 3 dried bay leaves, and 4 cloves of garlic (peeled) to a large stock pot. Cut 2 large lemons into quarters and add them to the pot. Bring the mixture to a boil over medium-high heat.

Cook the Potatoes: Once the broth is boiling, add the 1 pound of small red potatoes (halved) and cook for 8-10 minutes or until just barely fork-tender.

Add the Corn: After 8-10 minutes, add the 4 ears of sweet corn (husks removed and cut into 4 pieces each). Cook for another 6 minutes.

Cook the Shrimp: After 6 minutes, add the 2 pounds of jumbo shrimp and cook for an additional 4-5 minutes, or until the shrimp turn bright pink/reddish and the potatoes are fully tender.

Drain and Serve: Remove the pot from the heat. Use a slotted spoon or colander to drain the cooking liquid. Transfer the shrimp, onions, potatoes, and corn to one or two large rimmed baking sheets.

Make the Butter Sauce: In a microwave-safe bowl, melt ½ cup of unsalted butter. Add 2 tablespoons of minced fresh parsley and 1 tablespoon of Old Bay Seasoning to the melted butter and whisk well.

Drizzle and Toss: Drizzle half of the butter mixture evenly over the shrimp boil on the baking sheet and gently toss to coat.

Serve: Serve immediately with the remaining butter mixture, lemon wedges (from the 2 large lemons), chopped parsley, and hot sauce on the side if desired.