Barbecued Shrimp
These are not really barbecued, but in New Orleans that means shrimp in butter sauce!  My brother, Jackie, and his wife, Jane, say this is from Pasqual Manale's restaurant in New Orleans.  It's very rich and best served with hot French bread.
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1/2 lb. butter
1/2 teaspoon each of: rosemary, salt, thyme, basil, and oregano
2 garlic cloves, minced
1 lb. raw shrimp (unpeeled)
lots of black pepper to taste
lime or lemon slices and basil/parsley for garnish (optional)
  1. Melt butter; stir in seasonings and garlic.
  2. Layer unpeeled shrimp about two deep in a 9 X 12" casserole dish or oven-proof skillet. Pour butter mixture over shrimp.
  3. Sprinkle with pepper until you think you've ruined it! Bake at 350° for 25 minutes.
  4. Serve with lime or lemon slices, French bread for sopping, and lots of napkins.
Servings: 4
Tips:  Alternatively, though certainly not for New Orleans purists, I like to peel and devein the shrimp, but leave the tail on for grabbing.  Purists leave shell, veins, and heads all on!