I've made the bbq shrimp dish from 'Chef Paul Prudhomme's Lousiana Kitchen' many times and everyone loves it. It's a bit time-consuming dealing with shrimp heads and being able to make only 2 servings at a time, but definitely worth it. But a friend just gave me a copy of 'The Pat Conroy Cookbook' and it includes a bbq shrimp recipe from Emeril that uses a sauce base that can be made ahead and later combined with shrimp and heavy cream. The sauce base is shrimp stock, Worcestershire, white wine, lemons and spices reduced from 4 cups down to 1/2 cup, and will keep for 1 month in the fridge. I like the convenience, but don't think the resulting dishes from the 2 recipes will be at all similar. I'm wondering if anyone has tried Emeril's recipe - or has made both and compared?