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I was never highly involved with the actual cooking process as we had 24 locations in 3 states so I will never know as much about the art of BBQing like utee does

I was more involved with various contract negotiations and human resource management

and obviously financial statement creation

Yup, we only had one location with I guess around  40-50 employees.

I started off as a youngster working in the back mopping floors and washing dishes.  Then I was bussing tables. Later I started working in food prep and catering, and finally I did a little part-time waiting tables in the final year or two before we sold it.

Of all those jobs the one I liked least, was waiting tables.

Doesn't change the fact that New Orleans style "BBQ Shrimp" is not BBQ.

I'm not sure why it's called BBQ shrimp.  I thought that dish is baked most of the time.  Why even put "bbq" into the name?  

Probably has an origin story, probably involving alcohol.  Some Cajun woke up from a drunken stupor one morning to the delicious creation he concocted in his inebriated state.  Asks his buddy--who was also drinking, of course--"Did I BBQ that?  I don't remember."  Buddy replies, "Um....yeah, I think so.  Maybe.  Probably.  Let's call it bbq shrimp." 

Something like that.  

When you go to a BBQ restaurant when you get out of the car if you dont smell BBQ aroma turn around and drive to a place that you do cause that place cant be a real BBQ restaurant

Better than them dousing them in BBQ sauce after frying before they bring them out to you

Right!! At least use Buffalo sauce. 

I'm not sure why it's called BBQ shrimp.  I thought that dish is baked most of the time.  Why even put "bbq" into the name? 

Probably has an origin story, probably involving alcohol.  Some Cajun woke up from a drunken stupor one morning to the delicious creation he concocted in his inebriated state.  Asks his buddy--who was also drinking, of course--"Did I BBQ that?  I don't remember."  Buddy replies, "Um....yeah, I think so.  Maybe.  Probably.  Let's call it bbq shrimp." 

Something like that. 

https://americanshrimp.com/what-you-mean-barbecue-shrimp-arent-barbecued/

Most sources agree that the original recipe for barbecue shrimp was invented in a New Orleans restaurant called Pascal’s Manale in the mid-1950s. A customer who had recently come back from Chicago told the restaurant’s chef about a dish he had eaten there comprised of shrimp, butter and pepper. The chef whipped up a similar recipe, which the customer acknowledged was even better than the original, and it was added to the Pascal’s Manale menu where it remains to this day and has since spread across New Orleans and throughout the United States.

The “barbecue” in barbecue shrimp refers not to the process of barbecuing shrimp on a grill, but rather the sauce in which the shrimp are prepared that results in a smokey red, or “barbecued,” color!

I read this on the internet, so it must be true.

I buy that, it's an apt description of the dish.  Anyway, they're really, REALLY tasty.  Ever since we took the kids to NOLA last summer, the kids beg for "BBQ shrimp" all the time and my i s c & a aggie wife has gotten pretty good at making it.

Looks nice. Maybe I'll take a look at it.

A Miami Beach Home With Two Docks to List for $36 Million - WSJ