Prepare Franks Famous Creole Seasoning according to the provided link.

Prepare the sauce at least 2 hours in advance and refrigerate.

Melt butter in a cast iron skillet over low heat.

Mix Romano cheese, bread crumbs, and paprika for the topping; set aside.

Add green onions, parsley, and garlic to the skillet.

Sauté until soft, about 7-10 minutes.

Stir in flour until smooth.

Slowly add cream, egg yolks, sherry, and Creole seasoning.

Cook over low heat until the mixture thickens.

Stir in mushrooms and cook for 2 minutes.

Add shrimp and cook for 3-4 minutes, until the sauce is quite thick.

Spoon the sauce into a shallow dish, about 1 1/2 to 2 inches deep.

Let cool to room temperature, cover, and refrigerate for at least 1 1/2 hours.

Preheat oven to 500 degrees F.

Poach oysters in dry white wine until edges curl, about 1-2 minutes.

Drain and set aside.

Place a drained oyster on each oyster shell on a bed of rock salt in baking pans (6 oysters per pan).

Cover each oyster with sauce.

Sprinkle topping over each sauced oyster.

Bake for 15 minutes, until sauce bubbles and browns.

Cool for 3-6 minutes before serving.