Emeril Lagasse’s New Orleans–Style Barbecued Shrimp

You may be surprised to find a New Orleans–style recipe in this book: After all, grilling isn’t traditionally associated with Louisianan cooking. Indeed, the first time I tasted this dish, the shrimp were sautéed, not grilled. But grilling works great here—I love the way the smoky, charcoaled flavor of the shrimp counterpoints the lemony richness of the cream-based barbecue sauce.