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Many of you who live North of us have asked how to boil shrimp and/or crabs.  Well it is very simple, but you have to be brave.  First is the seasoning for the water.   You need way more water than the amount of crustaceans you have to cook.  Then season the water with any and every type of crab-boil/crawfish-boil/shrimp-boil you have.  Some seasonings have salt added, but if not, you will have to add salt.   Season your water to the point of being "WAY" saltier and spicier than you want your crabs and shrimp.  Add a couple of halved onions, a few cloves of fresh garlic, a handful of bay leaves, and a couple of lemons quartered.                 

Boil the water until it has cooked in the flavor of the additives and when at a full rolling boil add the shrimp/crabs. Let it come back to a full rolling boil for about 5 minutes.  Turn it off, remove the hot pot from the burner and let it cool until everything sinks below the surface.  That is when it is taking on the flavor.  When everything has sunk, start tasting until it has reached the spice level you want.  The longer it sits in the water as it cools, the more flavorful it will be.

They should look something like this after cooling.

and this

 and this

 and this

 ,,,,,, well, you get the picture.