It is. It’s from a lovely restaurant here in Cincinnati that’s gone now: The Heritage.
Basically, it’s not "barbecued" in the traditional sense. Rather, extra large shrimp are sauteed in an extremely over-the-top heavily seasoned butter / oil mixture and finished in the oven. Served with French bread, which is almost as good as the shrimp when dipped in the sauce.
The best time I ever made it was when a guy with more money than kitchen know-how threw a party, and I was invited. He offered to pay for the ingredients if I made this dish as the appetizer. Which I did: TEN POUNDS of it.
I will have to try that one soon. I usually wrap my jumbos with bacon and a sliver of bacon, then baste with BBQ sauce. Paprika and EVOO would be a good alternative for the sauce.