Easy Shrimp Boil

I have longed for going back to Door County, Wisconsin, where I could get a classic fish boil.  I have not had one of those in almost 30 years, but it seems like something that I have to get on.  So when I saw a recipe for a Weeknight Ship Boil from Eating Well, I thought that this was something I had to try.  I played with it a bit and really liked the way it came out.  I think I will be making this again in the near future!

Ingredients (Serves 3-4)
5 quarts Water
1/3 cup Seasoning mix (Morton's Nature's Seasons or McCormick's Old Bay)
1 tsp Celery seed
4 tbsp Lemon juice
8-10 Baby red skinned potatoes
1 cup Carrots (baby cut or sliced into one inch pieces)
1 lbs Shrimp, peeled & raw (21-25 per pound)
5-7 oz Chicken or turkey cooked sausage (kielbasa or andouille works well), cut into 1-inch pieces
2 Ears corn, husked and broken in half
Melted butter for serving (optional)

Directions
1. Combine water, seasoning mix, celery seed, and lemon juice in a large pot. Bring to a boil. Add potatoes and cook for 15 minutes.
2. Add carrots and cook an additional 10 minutes.
3. Add shrimp, sausage, and corn to the pot and cook (stirring occasionally) for around 6-7 minutes.
4. Using a slotted spoon and tongs, divide the shrimp, sausage and vegetables among the 3 or 4 serving bowls. Drizzle each portion with around 2 tablespoons of the cooking liquid.

Enjoy!  Serve with butter, if desired.