This shrimp dish's origins are in New Orleans, and despite the name, there is no
barbecueing involved. It's a great dish to share with friends. The key to this meal is to have
enough good, soft french bread to use for dipping. Get more than you think you will need -- it
goes fast! This meal tastes especially good with a really cold beer.
2 1/2 lbs of whole, unpeeled shrimp
Save the butter the shrimp were cooked in. Spoon shimp on a serving plate, on a table covered with newspaper (this meal can be messy!) Serve with the butter, lots of French bread and extra lemon slices.