Heat a sauce pan and add butter or margarine. Add shrimp and garlic. Stir until shrimp are coated with butter. Add all other ingredients and stir to mix. Boil rapidly to reduce to half the volume. Remove the bay leaves and serve. Serve with pecan flavored wild rice and Merlot chardonnay. (This is a great chardonnay if you can find it.) Per serving: 2481.8 Cal; 3.3 G protein; 1.2 G carb; 2812.0 Mg sodium; 0.3 G fiber; 316.6 G fat; 174.0 G sat fat; 754.3 Mg chol; 2473.0 Fat cal (99.6%);