3/4 cup butter or margarine

3/4 cup olive oil

2 lemons

 1 large clove garlic, crushed

6 green onions, minced

1 carrot, minced

3 stalks celery, minced

1 large tomato, cut in small pieces

2 pounds large raw shrimp, unshelled

1/2 cup california brandy

2 cups california dry sauterne, or other white dinner wine

2 tablespoons california red wine vinegar

1/2 teaspoon salt

1/4 teaspoon black pepper

1 teaspoon tabasco sauce

1/2 (10 1/2 ounce) can consomme

1/2 cup water

3 tablespoons flour

In large, heavy saucepan, melt 1/2 cup of the butter; add oil, peel of 1 lemon, garlic, green onions, carrot, celery and tomato. Saute 5 minutes. Add shrimp; cook, stirring over medium heat 10 minutes. Add brandy; flame. Remove shrimp; when cool enough t o handle, shell and  devein; set aside.

Strain cooked vegetable mixture into saucepan. Add juice of lemons, wine, wine vinegar, salt, pepper, tabasco sauce, consomme, water adn cleaned shrimp; cook 10 minutes. Remove shrimp to serving bowl. Melt remaining 1/4 cup butter in small saucepan; blend in flour. Add some of liquid in which shrimp was cooked, 2 tablespoons at a time, stirring constantly, to make a thin paste. Return toremaining shrimp–cooking liquid; boil a few minutes. Pour over shrimp. Serve with thin slices of sour dough Italian bread.