Bring 5 quarts of water to a boil in a 10 to 12 quart pot. Squeeze lemon juice into water, then add the halves. Add onions, garlic salt & spice bundle. Reduce heat to a simmer; cover and cook 10 minutes.
Add potatoes to pot; return liquid to a boil. Reduce heat; simmer, covered, until potatoes are almost tender, 15 to 20 minute.
Add corn; continue cooking 5 minutes more.
Remove from heat. Stir in shrimp, submerging them completely. Cover, and let stand until shrimp are cooked through, about 3 minutes. Ladle 2 cups of broth into a glass measuring cup; drain the rest in a large colander, discarding liquid.
Divide reserved broth among small bowls for dipping. Transfer shrimp and vegetables to a large platter.
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|Serving Size: 1 Serving (532g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 60 (10%)|
|Amt Per Serving||% DV|
|Total Fat 6.7g||9 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 3g|
|Cholesterol 0mg||0 %|
|Sodium 59.1mg||2 %|
|Potassium 1245.1mg||33 %|
|Total Carbohydrate 132.4g||39 %|
|Dietary Fiber 14g||56 %|
|Sugars, other 118.4g|
|Protein 16.6g||24 %|
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Calories per serving: 630
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