Instructions: Season the shrimp with Creole seasoning and 8 turns black pepper. Heat 1 tablespoon of the oil in a large pot over high heat. When the oil is hot, add the onions and garlic and saute for 1 minute. Add the reserved shrimp shells, the remaining Creole Seasoning, the bay leaves, lemons, water, Worcestershire, wine, salt, and the remaining 8 turns black pepper. Stir well and bring to a boil. Reduce the heat and simmer for 30 minutes.

Remove from the heat, allow to cool for about 15 minutes, and strain into a small saucepan. There should be about 1 1/2 cups. Place over high heat, bring to a boil, and cook until thick, syrupy, and dark brown, for about 15 minutes.

Makes about 4 to 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 saute them, occasionally shaking the skillet, for 2 minutes. Add the cream and all of the 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.

Makes about 2 cups.

Spoon the grits in the center of each plate. Place the shrimp around the grits. Spoon the sauce over the shrimp and around the plate. Garnish with chopped chives.

This recipe yields 8 servings.

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