2 1/4 lb Peeled & deveined shrimp
1    Recipe COURT BOUILLON
1/4 c  Butter
1 ts Garlic powder
1/4 c  Tomato puree
1 c  Tomato juice
3/4 c  Water
1/4 ts Basil
1/4 ts Thyme
1 ts Salt
1/2 ts Pepper
1/4 ts Cayenne
1/2 ts Paprika
1/2 c  Sherry

Cook shrimp in court bouillon. Remove from liquid & cool completely.
Melt butter in pan. Add garlic, tomato puree, tomato juice & water.
Simmer 5 minutes; add remaining ingredients. Simmer 5 minutes. Pour
into bowl. Arrange shrimp around bowl. Use sauce as dip.