Low Country Boil

I found the "recipe" for this when I was living in South Carolina, where it is called Frogmore Stew. Not because it contains frog legs, it doesn't, but because it was supposedly invented in Frogmore, SC. Don't bother looking it up, it no longer exits. One of those coastal towns that has faded into oblivion. Except this one had a dish named after it.
You might notice that this is incredibly similar to a great many dishes designed by coastal people. Oh, well. There's a reason for the popularity- it's fabulous and easy.

The "recipe" for Low Country Boil:

Bring a big ol' pot of water (with 1/4 cup Old Bay added) to a roiling boil.
Plop in (ok, don't plop, boiling water hurts) about 2 pounds small red potatoes.
10 minutes later, add halved ears of corn (however many y'all want to eat) and about 2 pounds of sausage (smoked, kielbasa, summer, whatever), chopped into 1 1/2-inch lengths.
10 minutes later, or when the potatoes are tender, add about a pound of big, fresh shrimp, shells on. Cook a few minutes, until they curl up.
Drain.
Serve on a big ol' platter, or to be more-authentic, on butcher paper or paper grocery bags. Forks and plates need not apply. Make sure you've got plenty of napkins, and some butter, salt, Old Bay, and cocktail sauce.

Oh, and quantities can easily vary. We pretty much ignore the potatoes, but our picky kid turns carnivore for sausage, so we put in extra.