Ann's Low Country Boil

Bring the first six ingredients to a boil in a large stock pot. Simmer 10 minutes. Remove from heat and let rest for at least 2 hours. I make the stock the evening before and refrigerate. NOTE: This stock should be VERY spicy - if its not add more pepperand/or worchestershire. Return stock to stove and bring to boil over high heat. Add potatoes; return to a boil and cook 10 minutes. Add sausage and corn; return to boil, and cook until potatoes are tender (approx. 10 minutes more). Add shrimp. When stock returns to a boil, cook shrimp 1 1/12 minutes. Remove ingredients with a slotted spoon onto a large serving platter. Reserve some broth to serve separately. Serve with butterand cocktail sauce. Notes: peel a strip around the potatoes to keep the skins from bursting frozen shrimp works just as well as fresh serve saffron rice and crusty french bread with the boil and enjoy