2 lb. lg. shrimp
1 onion
3 tbsp. butter
1 tbsp. flour
2 cloves garlic
2 tbsp. lemon juice
1 tbsp. brown sugar
2 tsp. Worcestershire sauce
2 tsp. mustard
1/2 tsp. chili powder
1/4 tsp. red pepper
Dash of Tabasco
2 c. tomato juice
Salt & pepper

Wash shrimp well and remove heads, but not the shells. Put in pan with tomato juice and cook for 5 minutes. In a large pot saute chopped onion and garlic in butter until soft. Add the peeled and chopped tomatoes to the onions and stir in all the other ingredients. Add a little of the shrimp stock and stir well. Cook for 3 minutes and add the shrimp and its stock. Cook another 3 minutes and serve in bowls with hot bread.