In New Orleans, barbecued shrimp means unpeeled shrimp cooked in a garlic-tabasco-Worcestershire-butter sauce. Your hands get messy peeling them, and I've never understood why they couldn't be peeled first. This is my version.

Shrimp N'Orleans Style
4 - 5 tbsp butter
2 - 3 garlic cloves, diced
1 - 2 tbsp Worcestershire sauce
1/4 - 1/2 tsp Tabasco sauce
(fresh minced parsley if you have it)
Peeled raw shrimp, medium size

Combine and heat on very low for 20 - 30 minutes to blend flavors. Add the shrimp and heat until opaque but not too long.

Serve with red rice:

2 cups cooked rice
1 can V-8 juice
2 tbsp cooked bacon
(2 - 3 tbsp bacon grease if you have it)
2 - 3 tbsp butter

Combine in a casserole and bake at 350 degrees until all liquid is absorbed. Some people like it with more butter.

This next one can be served on rice or pasta. I was thinking about those oyster pan roasts that are like a stew.

Creamy Tomato Shrimp Sauce
1/2 onion, diced fairly fine
2 stalks celery, diced
1/2 bell pepper, diced
1 tbsp oil, any kind
2 - 3 tbsp cooked bacon (I use those real bacon crumbles from Hormel)
2 tbsp Worcestershire sauce
1/4 tsp Tabasco sauce
1/4 cup white wine or vermouth
2 cups pasta sauce, from a jar if you want. Mine had garlic and basil in it
3/4 - 1 cup heavy cream
Medium shrimp, peeled

Saute the vegetables in the oil until soft. Add the Worcestershire, Tabasco, white wine, and pasta sauce. Simmer until thickened, stirring often, about 15 minutes. Stir in the cream, and heat gently, don't boil, until well-heated. Add the shrimp and simmer gently until opaque. Serve over white rice or pasta.

This sauce would also be good with cooked chicken or turkey added to it. If I was using those, I'd add capers and/or sliced green or black olives.