2 lbs        medlrg shimp in shells
2 tbs        creole seasoning
16 turns   freshly ground pepper, in all
2 tbs        olive oil, in all
1/4 C        chopped onions
2 tbs        minced garlic
3              bay leaves
3              lemons peeled and sectioned
2 C           water
1/2 C        worces tershire sauce
1/4 C        dry white wine
1/4 tsp      salt
2 C           heavy cream
2 tbs        butter
12            petite rosemary biscuits

Peel the shrimp, leaving only their tails attached, reserve the shells.
Sprinkle the shrimp with 1 tbs Creole Seasonig and 8 turns of the pepper, use your hands to coat the shrimp with the seasoning.
Refrigerate the shrimp while you make the sauce base and biscuits.
Heat 1 tbs of the oil in a large pot over high heat, when the oil is hot, add onions and garlic and saute for 1 minute.
Add the reserved shells, the remaining Creloe Seansoning, the bay leaves, lemons, water, Worcestershire, wine, salt and the remaining 8 turns of 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 and bring to a boil and cook until thick, syrupy and dark brown, for about 15 minutes, makes about 4 to 5 tbs of barbecue sauce base.
Heat remaining 1 tbs of oil in a large skillet over high heat, when oil is hot, add seasoned shrimp and saute them, occasionally shaking the skillet for 2 minutes.
Add the cream and all of the barbecue sauce, stir and simmer for 3 minutes, then remove the shrimp to a warm platter with tongs and whisk the butter into sauce, remove from heat makes about 2 cups.
Mound the shrimp in the center of the platter, spoon the sauce over the shrimp and around the plate.
Arrange the biscuits around the shrimp the shrimp.

Garnish with Chopped Chives