Peel and de-vein 1 pound medium shrimp.  Save the shells.

Saute until lightly browned:

1/4 cup minced shallots (not onion)

2 tablespoons butter

2 tablespoons olive oil

Add the shells and saute until fragrant.

Then add and simmer a few minutes more:

3/4 cup beef stock

1/4 cup vinegar

Strain the sauce and reduce in a medium pot by half.  Remove from heat and whisk in:

1 tablespoon butter

3 to 4 tablespoons heavy cream

Saute the shrimp in butter until just cooked through.  Serve on pre-warmed plates topped with the sauce.