Fresh tarragon – I have a small pot of it, and it goes well in a pasta-crawfish dish I make.

Not really new – but fresh rosemary – you were talking about NO style barbequed shrimp – I make something similar, but more on the herbal side, butter, garlic, lemon juice, a little thyme and basil, parsley, lots of fresh rosemary – with heads-on jumbo shrimp.