3 lb. large shrimp, peeled
2 tbsp. Creole seasoning
1/2 tsp. black pepper
2 tbsp. olive oil
1/4 c. chopped onion
2 tbsp. minced garlic
3 bay leaves
3 lemons, peeled and sectioned
2 c. water
1/2 c. Worcestershire sauce
1/4 c. dry white wine
1/4 tsp. salt
2 c. heavy cream
2 tbsp. butter
1 tbsp. chopped chives

Peel the shrimp, leaving only the tails attached. Reserve the shells and set aside. Sprinkle the shrimp with 1 tablespoon seasoning and 1/4 teaspoon black pepper. Use your hands to coat the shrimp with the seasoning. Refrigerate the shrimp. Heat 1 tablespoon of the oil in a large pot over high heat. When oil is hot, add the onions and garlic; sauté for 1 minute. Add the reserved shrimp shells, the remaining Creole seasoning, the bay leaves, lemons, water, Worcestershire sauce, wine, salt and remaining black pepper. Stir well and bring to a boil. Reduce heat and simmer for 30 minutes. Remove from heat and allow to cool for about 15 minutes. Strain into a small saucepan. There should be about 1 1/2 cups. Place over high heat; bring to boil and cook until thick, syrupy and dark brown, for about 15 minutes.

Makes about 4 or 5 tablespoons of barbecue sauce base. Heat the remaining 1 tablespoon of oil in a large skillet over high heat. When the oil is hot, add the seasoned shrimp and sauté them, occasionally shaking the skillet, for 2 minutes. Add the cream and the entire barbecue base. Stir and simmer for 3 minutes. Remove the shrimp to a warm platter with tongs and whisk the butter into the sauce. Remove from the heat. Mound the shrimp in the center of a platter and spoon the sauce over the shrimp and around the plate. Garnish with chopped chives.