1 large onion 10 oz. white wine 6 oz. dry vermouth 1 cup shrimp stock 1/2 cup BBQ sauce 3 oz. Worcestershire sauce 3 oz. peek a pepper sauce 1 tbsp. cracked black pepper Juice of three lemons 1 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- expect butter- and simmer for 30 minutes covered.
When ready, whip the butter piece by piece until sauce is shinny.
Use this sauce on top of 21/25 count shrimp or bigger with head on.
Pour the sauce on top of the shrimp and bake until shrimp are cooked, do not over-cook the shrimp.