Bring all ingredients except shrimp to a boil, immediately remove from heat and cool (can be made 2-3 days ahead of time). Make sure to stir the cold BBQ Shrimp stock vigorously before adding it to the skillet (and remove the bay leaves).

To make BBQ Shrimp – Melt 6 ounces of butter in a skillet and add one pound, unpeeled shrimp. Sautee until shrimp begin to turn pink. Add 2 Tbl. Cracked black peppercorns. Add 2 cups BBQ Shrimp Stock and cook until shrimp are just done. Pour in a bowl and serve with plenty of toasted French bread for dipping.