I know Hungry Celeste knows where Spahr's moved to, and maybe other hounds also. I looked all over on Hwy 1 South of Hwy 90. It's supposed to be in Matthews but I couldn't find it. Hwy 1 over there is a beautiful road and I will be back anyway, so it's no big loss that I didn't find Spahr's this time. There was another restaurant that looked interesting further South in either LaRose or Galiano that looked interesteing called Mama Tina's or something. It was on a narrow spot between the highway and Bayou LaFourche and a good sampling of vehicles to indicate that something good is getting cooked inside. I did end of buying 10-12 count shrimp for $5.50/pound in Leeville, which I cooked myself a la Mama Mosca. Talk about good. I just wasn't sure how much olive oil should be used. Should the olive oil come up more than half way on the shrimp? I sauteed them a few minutes on each side and the doneness was fine, but maybe I should have taken them out sooner. I don't recall from having shrimp like this in restaurants that the shells were hard to slip off. (These could hardly be peeled off.) Often I don't remove the shells on bbq'd shrimp anyway. Hungry Celeste - "Girl, what's the answer to this wandering collection of questions."