Five twists on New Orleans-style barbecue shrimp
Ralph's on the Park
900 City Park Ave., 488-1000
Garlic and rosemary gnocchi form a puffy bed for shrimp and sauce.
The Pelican Club
312 Exchange Place, 523-1504
Rice noodles, chiles and pineapple complete the clay pot barbecue shrimp.
Flaming Torch
737 Octavia St., 895-0900
A ripple of whiskey sets off the sauce in crevettes Sazerac.
Figaro's
7900 Maple St., 866-0100
Shrimp ravioli in barbecue sauce with more shrimp on top is a frequent special.
The Store
814 Gravier St., 322-2446
A fried shrimp po-boy is filled with greens and peppery barbecue sauce.
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