Fill a large stockpot halfway with water and bring to a boil

Cut the potatoes into fries, lemon into halves and chorizo/sausage into small slices

Use a food processor to mince the garlic

Meanwhile, combine and mix the Old Bay seasoning, paprika, cayenne pepper, and lemon pepper (or regular pepper) in a small bowl

Melt the butter in a separate pan over medium heat (Note: as you can probably tell, this is definitely not the healthiest recipe by any means... but, it will most certainly be delicious!)

Stir in the minced garlic and spices

After the garlic has cooked for a few minutes, add in the Louisiana hot sauce and sugar

Bring the heat down to low and let it simmer until the cooked shrimp and sides are ready

This is also a good time for someone to cover the dining table with newspaper/masking paper/tablecloth

Cut the lemon in half and add to the stockpot of water

Once the water is boiling, cook the shrimp for roughly 2-3 minutes (this can be done in batches by scooping out the cooked shrimp with a slotted spoon or metal strainer),

Be very careful of overcooking the shrimp since the shell will be virtually impossible to peel off if cooked for too long

You can use the same broth to cook the corn and sausage/chorizo

Split the cooked shrimp, corn and sausage/chorizo into separate gallon-sized food storage bags for each person

Put the fries into a deep fryer or bake them at 400 degrees Fahrenheit until golden brown

Toss the fries in a mixing bowl with the Old Bay seasoning and garlic salt

When everything is cooked, evenly divide the sauce into each pre-portioned gallon bag of shrimp, corn and chorizo/sausage

Zip the gallon bag and shake until everything is mixed and covered with the sauce

Each person should have a small bowl to mix their own concoction of freshly squeezed limes, salt and pepper to dip their shrimp in (optional and dependent on each person's taste)

Once all the bags have been prepared, it's time to dig in and get sloppy!