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.
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
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!