This BBQ Shrimp is not what you may think. First of all, it's a New Orleansdish. Second, there's no grilling involved. And finally, the sauce isn't atypical BBQ sauce like you'd put on ribs. Deveining: You can devein a shrimp inits shell using a pair of manicure scissors. Place the tip of the scissors underthe shell at the head end of the shrimp. Then cut the shell down to the lasttail segment. Use the scissors' tip to pull out the vein -- just like with thetip of a knife.Preheat oven to 350° Melt butter in an ovenproof sautepan over medium heat. Whisk in flour to combine and place the pan on the middlerack of the oven. Cook roux for 30 minutes, whisking every 10 minutes. When it'sthe color of peanut butter, remove it from the oven and set aside. Increase ovento 425°. Combine all ingredients for the seasoning mixture. Saute 3 T.Creole Seasoning and garlic in butter in a large saucepan over medium heat.Add the stock or clam juice, honey, Worcestershire, tomato paste, and OldBay. Bring to a boil over medium-high heat, then whisk in roux 1 T. at a time(you'll only need about 3 T. Freeze extra roux to use later). The sauce shouldbe the consistency of maple syrup. Pour sauce over shrimp arranged in asingle layer in a shallow baking dish. Bake 6–8 minutes, or until shrimp is justfirm. Garnish with scallions. To eat, peel the shrimp by hand. Serve withFrench bread to sop up the sauce. Recipe By: CuisineAtHome.com