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1
Peel the shrimp, leaving their little tails on; devein and set aside.
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2
Pile the shells in a medium saucepan and add the wine, clam juice, lemon, and a pinch of salt.
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3
Cover and turn the heat up to high, bringing the mixture to a boil.
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4
Lower the heat and simmer for about 15 minutes.
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5
Strain; you should have about 3/4 cup of the shrimp stock.
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6
Sling 4 tablespoons of the butter into a skillet set over medium heat.
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7
Add the onions, salt, and pepper and cook til soft.
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8
Toss in the garlic and cook 1 minute more.
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9
Splash in the shrimp stock and add the Mutha Sauce, rosemary, worcestershire, and pepper to taste.
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10
Bring everything to a boil and give the pot a stir.
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11
Dump in the peeled shrimp and perk it up with a couple of dashes of Tabasco.
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12
Bring back to a boil, lower the heat, cover, and simmer for 2 minutes, or til the shrimp just turn pink.
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13
Cut the remaining 4 tablespoons of butter into 8 pieces and fold into the shrimp.
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14
Sprinkle with chopped chives.
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15
Taste and season with salt and lots of freshly ground black pepper.
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16
Ladle the saucy shrimp into soup bowls and serve with a hunk of crusty bread, or spoon the shrimp over some Perfect Rice.
