Could you elaborate more on the spicy shrimp?
I am betting that any of our New Orleans crew can do better but here's mine:
Make up a seasoning mixture of 1 tsp cayenne, 1 tsp ground black pepper, 1/2 tsp each of salt, crushed red pepper, dried thyme and dried rosemary and 1/8 tsp of dried oregano.
For 2 as a main or 4 as an appetizer you need 24 large shrimp with shells. (I used quite small shrimp because they are less expensive!)
Melt 4 ozs of butter in a large saute pan and add about 1 1/2 tsp of minced garlic, a teaspoon of Worcestershire sauce, and the seasoning mix. Add the shrimp (in their shells) and cook for about 2 mins. (The original recipe suggested that you shake the pan back and forth rather than doing any stirring to keep the oil in the butter from separating - didn't work well for me!) Add another 5 TBS butter, 1/2 cup fish stock (I used chicken stock) and 1/4 cup beer and cook for another couple of minutes until the shrimp are just cooked. Serve with thick slices of fresh bread or you can also serve it over rice. This is VERY spicy but good. Make sure you have lots of napkins or even better, damp face cloths for each person as this is a messy dish to eat.