Shrimp Boil With Spicy Horseradish Sauce
['1 lemon, quartered', '5 tablespoons Creole or Cajun seasoning', '2 1/2 teaspoons cayenne, divided', '2 Turkish bay leaves or 1 California', '4 garlic cloves', '8 small boiling potatoes (about 2 inches)', '4 ears of corn, shucked and halved', '1 1/2 pounds large shrimp in shell', '1/3 cup ketchup', '1/3 cup mayonnaise', '1 1/2 tablespoons bottled horseradish']
Squeeze lemon juice into 4 qt water in a 6- to 8-quart pot, then stir in lemon quarters, Creole seasoning, 2 teaspoon cayenne, bay leaves, garlic, potatoes, and 2 tablespoons salt (omit salt if it is the first ingredient in seasoning).
Bring to a boil, then simmer, partially covered, until potatoes are almost tender, 10 to 12 minutes.
Increase heat to high, then add corn and simmer, partially covered, 4 minutes. Stir in shrimp and cook until just cooked through, 2 to 3 minutes.
Meanwhile, stir together ketchup, mayonnaise, horseradish, and remaining 1/2 teaspoon cayenne.
Drain shrimp, potatoes, and corn and serve with sauce.
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