Fresh seafood has defined Louisiana s cuisine for centuries. We re joined by a field of experts to discuss how the our seafood catches impact us ecologically, economically and culturally. We ll hear from Paul Greenberg about the environmental changes that threaten the Louisiana s shrimping industry and then pass the buck to Louis Raines, a local shrimp distributor. Gerard Marias also joins the program to share his shrimp boiling recipe and techniques. Plus author Mark Kurlansky talks about the impact we re having on the wildlife in the ocean, and chef Tenney Flynn explains how to treat fish with the utmost respect once you ve brought it home from the grocery. New Orleans BBQ Shrimp Serves 4 24 head on, jumbo shrimp 12 15 to the pound 1 2 lb. sweet, unsalted butter 1 whole lemon 1 tablespoon chopped garlic 4 bay leaves 2 tablespoons Worcestershire sauce 1 teaspoon sweet, Hungarian paprika teaspoon cayenne pepper teaspoon fresh ground black pepper teaspoon fresh cracked black pepper 1 tablespoon salt In a 12 inch skillet, melt the butter. Cut lemon peel in inch strips and juice the lemon. Add peels and juice to the butter with the garlic, bay leaves, Worcestershire sauce, paprika, peppers and salt. Simmer together over a low heat for 5 minutes. Add the whole shrimp and saut together over a medium heat until shrimp begin to turn pink, about 4 5 minutes. Cover the skillet, remove from the heat and allow all to marinate together for 15 minutes. While it’s marinating, stir the shrimp and sauce every 5 minutes or so. Serve in soup plates with plenty of crusty, hot bread.