Pascal's Manale: BBQ Shrimp Sandwich
Classic Creole barbecue shrimp aren't grilled. They're sautéd in rich, spicy Worcestershire/black pepper/butter sauce that's served with the shrimp for dunking airy, crackly New Orleans French bread.
Pascal's Manale has a sandwich on the lunch menu that serves barbecued shrimp inside a hollowed-out French bread loaf, which you dunk in the barbecue sauce between bites like a French dip.
If you're used to traditional Creole barbecue shrimp this is somewhat weird because the shrimp are usually served with the heads and shells on. Half the fun is engaging in the sloppy, carnal mess of tearing the heads off and shelling them with that sauce flying everywhere. Bibs are usually required.
This sandwich was damn good -- even with the shrimp pre-cleaned -- and a lot easier (and less-messy) to eat. And it's really all about the sauce and the French bread anyway, right?