Bananas Foster Bar-B-Que Shrimp Bread Pudding Broiled Red Snapper Vera Cruz     Sauce Cajun Style Baked Stuffed    Eggplant Catfish Courtbouillon Chicken Etouffee Coconut Candied Yams Coquilles St. Jacques Crab Bisque Crab Cake Crab Meat Au Gratin Crab Meat Far Horizons Crab Meat Marlee Crab Meat Remick Crab Meat Strudel Crab Merliton Crab Stuffed Eggplant Royal Crawfish Bisque Crawfish Cheese Pie Crawfish Chowder Crawfish Etouffee Crawfish Pie Crawfish with Spicy Lobster Sauce Creole Cabbage Rolls Creole Green Beans Dirty Rice Duck Sausage Grillades Grilled Redfish With Lemon-Basil Vinaigrette Magnolia Crab Tarts Maque Choux Oyster Chowder Oyster Versailles Oysters Rockefeller Pasta Ascuitta Peppery Stuffed Crab Pompano en Papilotte Pork Pot Roast Red Beans and Rice Red Snapper Fillets Roasted in Thick Pine Nut Basting Sauce Red Snapper Pernod Redfish Beignets Redfish Parmesan Remoulade Sauce Seafood Gumbo Shrimp and Crab with Tomato, Basil and Saffron Shrimp Clemenceau Shrimp Creole Shrimp Jambalaya Steak Rouille Stuffed Crawfish Bisque Heads Stuffed Flounder La Fourche Stuffed Merliton Sweet Potato and Andouille Soup Tarter Sauce Trout Meuniere Almandine Turtle Soup             BARBECUE SHRIMP Chef Guy Bass The Natchez Landing INGREDIENTS 1 1/2 pound butter 1 teaspoon rosemary 1 teaspoon leaf oregano 1 teaspoon paprika 1 teaspoon salt 1 teaspoon red pepper 8 cloves garlic, chopped 4 bay leaves Juice of 1 lemon 12 large shrimp, heads on (16 to 20 to the pound) INSTRUCTIONS Melt butter in a large saucepan and add all ingredients, except shrimp. Cook over medium heat for approximately 5 minutes. Add shrimp and saute for 4 minutes on each side. Remove from heat and ladle butter sauce over shrimp. Garnish with fresh parsley and three slices of lemon. Serve with French bread and salad for a classic New Orleans delight. Serves 2.