Simmer Shrimp (2 pound) in salted water, with Lemon (1), Butter (1/2 cup), Garlic Paste (1 tablespoon) and Sriracha (1 teaspoon) until half-way cooked (the shrimp will finish cooking while steeping with the other seafood).
To a deep bowl add Crawfish (2), and Snow Crab Legs (3 pound).
Add the shrimp in the simmering Seafood Stock (2 cup) with cooking tongs carefully mix all together.
Plate seafood on a serving platter, drizzle with Butter (1/2 cup) and 2 cups of the seafood stock, serve with horseradish or Sweet Chili Sauce (to taste). Serve as appetizer or generous main course.