Peel And Eat

Created in the 50's at New Orleans' Pascal's Manale restaurant, barbecued shrimp quickly became a Southern staple. Despite the name these shrimp never come near a grill, but instead are cooked in a garlicky buttery sauce perfect for dipping crusty French bread.
Recipes varie but I generally melt a stick of butter in a heavy iron pan and toss in several sliced cloves of garlic, chopped rosemary, a good splash of hot sauce, chili flakes, two lemons sliced and juiced, S&P, and 1/4 cup Worcestershire sauce. The shrimp cook until just pink through and ready to peel and eat.