Fill a large pot halfway with water along with the vinegar and beer and bring to a boil, covered. Add the potatoes, salt, seafood seasoning, lemons and onions and continue boiling for 10 minutes. Stir in the sausage and boil for 6 minutes, and then add the corn and boil for 5 minutes longer.
Remove from the heat, uncover, and let stand for at least 10 minutes.
Stir in the shrimp and let cook until they turn pink and curl, being careful not to over-cook the shrimp. If the water is still very hot, they will only take about 2 minutes. The more you let the water cool down, the longer the shrimp can cook to soak up juice.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.