2 lbs. uncooked lg. shrimp (15-20 to a lb.)
2 cloves garlic
3/4 c. butter
1/2 tsp. each tarragon, rosemary, thyme
3 tbsp. lemon juice
1 1/2 tsp. salt
Freshly ground pepper to taste

Remove shell, leaving tail in place and devein shrimp. Mince or crush the garlic and combine with butter and herbs in a small saucepan. Let stand over heat for a few minutes to blend flavors, then add lemon juice. Tear 6 (12") squares of heavy duty aluminum foil and arrange 4 or 5 shrimp on each. Pour the garlic-butter mixture over and sprinkle each serving with salt and freshly ground pepper. Bring foil up over shrimp, gathering edges together and twist at top to form a poke. Barbecue as directed. Wrap French bread in foil and heat on the grill for 5 minutes, turning once. Serves 6.