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1
Preheat oven to 300 degrees (for french bread and to keep shrimp warm later).
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2
Place 1/2 a stick of butter in a saute pan and melt it on medium heat.
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3
Place garlic into pan and cook for 2-3 minutes stirring often, if you sliced it thin enough it might liquify, this is what you want, but not necessary.
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4
Add pepper, creole seasoning, cayenne pepper, paprika, bay leaves, worcestershire sauce, water and chives to the saute pan (if the mixture doesn't cover the bottom of the pan, add a little extra water and worcestershire sauce to account for the difference) Let this simmer for about 2-3 minutes while stirring, if the mixture begins to boil turn the heat down slightly.
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5
Add the shrimp to the pan and cook 3-4 minutes total on each side, but flip them constantly.
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6
Once the shrimp are cooked completely, remove them from the pan into a bowl or onto a plate (leave the liquid/mixture in the pan), cover with aluminum foil and place in oven to keep warm, be sure you use an oven friendly bowl.
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7
Put your french bread in the oven right now to get it warm and crispy for the meal.
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8
Cut your remaining 1/2 stick of butter into 6 pieces and place one into the pan at a time stirring constantly until they melt completely, then add the next, once they are all added, stir for about 3 more minutes or until the mixture begins to thicken (This is important, be sure it grows thicker before moving on, otherwise it will tend to seperate).
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9
Cut the lemon into 4 pieces and squeeze the juice into the mixture while stirring slowly, stir for another minute or two while the mixture settles.
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10
Slowly add the heavy whipping cream to the mixture while stirring, make sure the heat is low enough so it won't boil.
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11
Once you are finished stirring the cream in turn the heat down to between medium and low just to keep it warm and stir constantly.
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12
Remove shrimp and bread from oven.
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13
Slice the bread into pieces, place the shrimp into bowls and pour the sauce over it, use the bread for dipping in the sauce.
