Combine all ingredients in a sauté pan and let boil until shrimp are fully cooked. Remove shrimp from pan and place on serving dish. Continue to reduce sauce until thickened and the color resembles melted milk chocolate. Pour sauce over shrimp and serve with parsley bruschetta.
Shrimp BBQ Base
2 cups oyster liquor
2 cups shrimp heads
¼ cup olive oil
2 cups Worcestershire sauce
3 tablespoons cracked black pepper
3 tablespoons Creole seasoning (recipe below)
2 each whole clove
1/2 each bay leaf
1 each lemons juiced
Sautee the shrimp heads in olive oil until bright red. Add all remaining ingredients into pot and simmer. Reduce by half and drain through chinois.