Rinse the shrimp, pat dry and sprinkle with salt & pepper.
Take 4 teaspoons of the Old Bay seasoning and add to a small bowl - set aside.
Heat a drizzle of olive oil in a large soup kettle over med-high heat.
Add the sausage and cook until lightly browned all over (about 5-7 minutes). Transfer to a cutting board to cool.
Add the smashed garlic cloves and shallot slices to the pot and cook for about 1 minute.
Stir in potatoes, corn, remaining Old Bay Seasoning, 9 cups water, Better-Than-Bouillon, the lemon wedges and sugar and mix well.
Cover the the pot and bring to a boil. Cook until potatoes are tender (about 10-12 minutes).
Meanwhile, slice the sausage into 1/2" rounds.
When the potatoes are tender, add the shrimp and sausage to the pot. Stir well and cook until shrimp is cooked through (about 4-5 minutes). Turn off heat.
Meanwhile, Put 1/4 cup butter and the minced garlic in a small bowl. Microwave until softened and add half the parsley and a little salt & pepper.
Toast the baguette, then spread cut sides with the garlic parsley butter. Cut into serving-size pieces.
To the bowl with reserved Old Bay Seasoning, add another 1/4 cup butter. Microwave until melted and stir to combine.
Using a slotted spoon, transfer the shrimp and sausage boil to a large bowl and toss with the melted Old Bay butter (keep the broth warm).
Divide the shrimp and sausage boil between 4 shallow bowls. Pour desired amount of broth over the top, sprinkle with remaining parsley and desired amount of hot sauce.
Serve toasted baguette slices on the side for dipping.
Nutrition Info Per Serving: Calories 1048 Total Fat 58 g Cholesterol 250 mg Sodium 1541 mg Potassium 1637 mg Total Carbohydrate 96 g Dietary Fiber 8 g Sugars 15 g Protein 41 g