6-8 dozen raw, unpeeled shrimp
2 sticks butter
1 c. chopped onion
5 cloves garlic, minced
2/3 c. coarsely chopped celery
1 green pepper, cut in strips
1/4 c. dry white wine
1/4 c. water
2 bay leaves
1 tsp. thyme
Salt and pepper to taste
Tabasco
1 lb. thin spaghetti
1/2 c. chopped parsley
Grated cheese - romano

Peel and devein shrimp; set aside. In a Dutch oven melt 1 1/2 sticks butter and saute onion and garlic until tender. Add celery and green pepper and cook 2 minutes, allowing them to remaining crunchy. Add shrimp and cook until pink, about 5 minutes. With a slotted spoon remove shrimp and vegetable mixture to a heated bowl and keep warm. Add wine and water to Dutch oven and boil for 5 minutes. Reduce heat and add bay leaves, thyme, salt, and pepper, and Tabasco and simmer for 20 minutes. Add remaining 1/2 stick of butter and the shrimp and vegetable mixture, cover and keep warm until ready to serve.

Cook spaghetti in salted, boiling water. Drain thoroughly and put in a large heated shallow dish. Add the parsley to warm shrimp sauce and pour over spaghetti. Toss with 2 large forks. Sprinkle with romano cheese and serve immediately.