Before summer draws to a close, my goal is to fill up on all kinds of shrimp dishes made, with what else, but Louisiana shrimp. Think shrimp boiled with spices and herbs punched with the added flavor of a few links of smoked sausage!

In South Carolina's Low Country, the locals throw in potatoes and corn-on-the-cob to the mix and call it Frogmore Stew. No, there are no frogs involved and it really isn't a stew at all, and the dish is sometimes referred to as a "low country boil" while in Louisiana we simply call it a "shrimp boil." No matter what you call it, perfectly boiled shrimp is ideal to serve as an appetizer or as the main course.

Invite some friends to join you, kick back, relax, grab a cold beer or soft drink and put the shrimp on the burner.

Here is a basic recipe, but feel free to experiment. Pour in a bottle of beer to the boiling water to give it an added depth of flavor. Rather than lemons and their juice, consider limes or oranges. Small red potatoes and corn-on-the-cob absorb the flavors of the herbs and spices. Smoked sausage, in links or sliced, will further enhance the dish. Walk on the wild side and add a few heads of garlic or quartered onions. Hey, experimenting is what it’s all about. Oh, and don’t forget to have a sauce in which to dip the shrimp, sausage and vegetables!

If you’re planning on boiling a large batch, then by all means do this outdoors and use a large boiling pot on a butane burner, which is designed for just this type of preparation.