In a large stockpot, fill halfway with water and bring to a boil. Add the halved lemon, garlic, onion, bay leaves, Old Bay seasoning, salt, peppercorns and paprika. Let this simmer uncovered for 10 to 15 minutes to infuse the broth with flavour.

Add the baby potatoes to the pot and cook for about 12 to 15 minutes or until just fork tender. They will continue to cook slightly after adding other ingredients, so avoid overcooking.

Toss in the sausage slices and corn halves. Simmer for 7 to 8 minutes until the corn is bright yellow and tender. Stir occasionally to keep everything submerged.

Carefully add the shrimp to the pot. Cook for 3 to 4 minutes or just until they turn pink and curl. Do not overcook or they will become rubbery. Stir gently to distribute the heat evenly.

Using a large slotted spoon or strainer, carefully remove all the ingredients from the pot and transfer to a large tray or parchment covered table for a traditional presentation.

In a small saucepan or microwave safe bowl, melt the butter. Stir in a touch more Old Bay seasoning if desired. This makes a flavourful drizzle or dipping sauce for the shrimp and corn.

Sprinkle freshly chopped parsley over the hot seafood and vegetables. Arrange lemon wedges around the tray for squeezing and set the butter sauce nearby.

Place hot sauce bottles on the table along with crusty bread or boiled eggs if desired. A cold beer or lemonade is a classic pairing.

Let everyone dig in using their hands. Serve family style for a more authentic boil experience. Provide plenty of napkins and small bowls for discarded shells.

As guests finish, provide lemon water bowls or moist towels for easy clean up. Finish the meal with a light dessert like key lime pie or peach cobbler to round out the Southern feast.