1 large onion 10 oz white wine 6 0z dry vermouth 1 cup shrimp stock 1/2 cup BBQ sauce 3 oz Worcestershire sauce 3 oz piccapeppa sauce 1 Tbsp cracked black pepper Juice of three lemons 1 and 1/2 Tbsp chopped garlic 2 pinch chopped basil 1 pinch chopped oregano 1 pinch thyme 10 drops of hot sauce 4 oz butter in small pieces
In a sauce pan place all ingredients together and simmer for 30 minutes covered
When ready, whip the butter piece by piece until sauce is shiny.
Use this sauce on top of 21/25 count shrimp or bigger heads on.
Pour the sauce on top of the shrimp and bake until shrimp are cooked, please do not over cook the shrimp and serve in a bowl with sliced French bread (plenty of it).