Shrimp
Combine all ingredients in a saute pan set over high heat and boil until shrimp are fully cooked and pink. Remove shrimp to a serving dish. Continue to reduce sauce until it is thick enough to coat the back of a spoon and is the color of melted milk chocolate.
Shrimp Base
Saute shrimp peelings in olive oil until bright red. Add remaining ingredients and simmer. Reduce by half and strain through a chinois. Discard solids.
Presentation
Divide shrimp among 4 bowls and ladle sauce atop.
Serve with hot French bread.
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