Peel the shrimp, leaving only their tails attached. Reserved the shells, sprinkle the shrimp with 1 tablespoon Creole Seasoning and 8 turns of the pepper
Use you hands to coat the shrimp with the seasonings. Refrigerate the shrimp while you make the sauce base and biscuits
Heat 1 tablespoon of the oil in a large pot over high heat. When the oil is hot, add the onions and garlic and saute for 1 minute
Add the reserved shrimp shells, the remaining Creole Seasoning, the bay leaves, lemons, water, Worcestershire, wine, salt, and the remaining 8 turns 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 heat, bring to a boil, and cook until thick, syrupy, and dark brown, for about 15 minutes
Heat the remaining 1 tablespoon of oil in a large skillet over high heat. When the oil is hot, add the seasoned shrimp and saute them, occasionally shaking the skillet, for 2 minutes
Add the cream and all of the barbecue base. Stir and simmer for 3 minutes. Remove the shrimp to a warm platter with tongs and whisk the butter into the sauce. Remove from the heat
Mound the shrimp in the center of a platter. Spoon the sauce over the shrimp and around the plate. Arrange the biscuits around the shrimp. Garnish with chopped chives
