Rinse the large shrimp thoroughly under cold running water, devein them, and pat dry.

Wash the baby red potatoes, cutting large ones in half for even cooking. Prepare the corn by removing husks and cutting into thirds.

Slice the smoked beef sausage into thick rounds, peel and quarter the onion, and smash the garlic cloves.

In a large stockpot, combine water, seafood boil seasoning, Old Bay seasoning, smoked paprika, cayenne pepper, black pepper, bay leaves, onion, and garlic. Bring to a rolling boil.

Add the baby red potatoes to the boiling water and cook for 10 to 12 minutes.

Add corn and sausage to the pot, boiling for an additional 5 to 7 minutes until fragrant.

Introduce the shrimp and cook for 2 to 4 minutes until they turn pink and opaque.

Turn off heat and let ingredients rest in the seasoned liquid for 2 minutes, then drain.

Prepare garlic butter by mixing melted butter, garlic powder, onion powder, and lemon juice.

Transfer everything to a serving pan, drizzle garlic butter, toss gently, and garnish with parsley. Serve hot.