1 pound unsalted butter, 1/2 cup purple onions, sliced, 1/2 cup Worcestershire sauce, 1 T. cayenne, 1 T. cajun season salt, 1 T. fish-flavored bouillon, 1 1/2 cups shrimp stock, 1/2 T. black pepper, 1 tsp. granulated onion powder, 1 tsp. sweet paprika, 2 1/2 T. granulated garlic, 1/2 T. ancho chili powder, 1 tsp. cumin, 1 tsp. dried rosemary, 1 T. 2,  1/2 tsp. chopped fresh thyme, 3 chopped garlic cloves, 2 bay leaves, 2 lemons, cut in half, 1 (12 oz.) can dark beer, 2 pounds shrimp with heads and shells, 1 cup green onions, chopped, 1/4 cup fresh cilantro leaves.

Split and devein the shrimp, set aside. Add 3 cups of water in a heavy pot, the heahs from 1-pound of the shrimp, 1 celery stalk, and 2 tsp. bell pepper and 1/2 cup of onions, salt, pepper, and granulated garlic. Bring to a boil, reduce to a simmer and cook for 25 minutes this is your shrimp sock. Get out a saucepan, add the butter.  When the butter melts, add 2 T. flour, the beer, 1 cup shrimp stock, garlic cloves, lemons, Worcestershire sauce, granulated garlic, salt, granulate onion, cumin, sugar, chili powder, thyme, rosemary, cayenne, paprika, and bay leaves, cook uncovered on medium-high heat until the liquid thickens and is reduced by one half.  Add 1/2 stick butter, whisk until the liquid is glossy.  Add the shrimp and cook for 4-5 minutes.  Taste, adjust seasoning to your taste.  Pour the shrimp mixture onto a plate, sprinkle the green onions and cilantro on top serve with toasted French bread for sopping up the sauce.