Tim Thomas' Award Winning- Wild Georgia Shrimp Ratatouille with Grits Wild Georgia Shrimp and Crab Cake Grilled Shrimp & Veggies Wild Georgia Shrimp, Shrimp Paste Shrimp Bisque Fried Shrimp "N" Gravy Wild Georgia Shrimp Shrimparee Shrimp Dip Shrimp Salad Shrimp Sea Island Cocktail Shrimp Oven-Roasted Shrimp in Olive Oil Shrimp Creole Altamaha Delta Shrimp Pilau Shrimp Patties Uncle Bubba’s Seafood Pot Pie Coastal Georgia Sweet Shrimp Rangoon With Savannah Blue Crab Shrimp Maque Choux Creole Shrimp Sausage Cocktail Shrimp Hunter Forsyth and his wife Suzanne are lifelong residents of Valona, Ga. When he started shrimping in the 1960s, the usual grocery list included a pound of lard, a two-pound slab of smoked bacon, flour, salt and pepper-a can of tomatoes was a delicacy, and if times were real good you would buy chicken, says Forsyth. He says he prefers to leave the head on the shrimp for this simple recipe. The small piece of fat between the shrimp's body and head adds flavor. Place the shrimp in a pot just big enough to fit snugly. Squeeze the lemon over the shrimp and drop the lemon halves in the pot. Add the rest of the ingredients and cover with water by one inch. Bring to a boil over high heat. As soon as the water boils, remove from the heat. Allow to sit for 3 minutes. Drain. Allow to cool before serving with your favorite cocktail sauce. Makes eight servings. 4 pounds Wild Georgia Shrimp, peeled & deveined (or cooked with shells and heads on) 2 tablespoons butter or olive oil 1 lemon 2 tablespoons coarse salt 2 tablespoons black pepper