1. In a large stockpot or deep pot, add the chicken broth, Old Bay seasoning, smoked paprika, salt, and pepper. Bring to a boil over medium-high heat.
2. Add the baby red potatoes, onion quarters, garlic cloves, and lemon slices to the pot. Let everything simmer for about 15-20 minutes, or until the potatoes are just tender when pierced with a fork.
3. Next, add the sausage slices and corn pieces to the boiling broth. Cook for another 10 minutes, allowing the flavors to meld and the corn to become tender.
4. Finally, add the shrimp to the pot. Since shrimp cooks quickly, you’ll only need to let it simmer for 3-5 minutes until it turns pink and opaque. Be careful not to overcook!
5. Turn off the heat and use a slotted spoon to transfer the feast onto a large serving platter or a paper-lined table if you’re going for that authentic, hands-on experience.
6. Drizzle olive oil or melted butter over the top if desired and sprinkle with fresh parsley for a burst of color and freshness.
7. Serve immediately, preferably with plenty of napkins and crusty bread to soak up the flavorful broth.

From my own kitchen hustle, I’ve learned that timing is everything here. Keeping an eye on the shrimp is key—nobody wants rubbery shrimp! And don’t hesitate to let the pot bubble away; the longer the flavors mingle (without overcooking), the better the feast.