LOUISIANA SHRIMP BOIL

2 lbs. Shrimp (leave in shell, split down center, butterfly)
4 ea. Celery ribs, cut into 3 inch pieces
2 ea. Carrots, chopped
2 ea, Onions, diced
2 ea. Tomatoes, diced
2 ea. Lemons, halved
2 ea. Potatoes, quartered
4 ea. Bay leaves
2 oz. Paprika
2 oz. Tabasco
2 oz. Stax Seasoning
1 oz. Black Pepper
1/2 oz. White pepper
1 qt. Chicken Stock
1 Gal. Water
1 lb. Butter
1 Cup White wine
4 oz. Olive oil
1 oz. Minced garlic

Combine chicken and water in a large stockpot and bring to a boil. In a separate pan, sauté carrots, celery and onion until tender, adding both garlic and white wine. Add remaining ingredients except the shrimp to the boiling stock. Add sautéed vegetables to the stock. When stock regains a rapid boil add shrimp and cook approximately four minutes. Pour entire contents into a large strainer. When liquid is drained, serve on a large, piping hot platter. Bring extra napkins.