Shrimp Bisque

1 pound of lrg. shrimp
1 half lime
olive oil
flour
1 small shallot
3 cloves garlic
1 bay leaf
dry vermouth
ketchup/tom. paste
heavy cream
1 dried red pepper

bring to a boil a level amount of cold water with the shells of the shrimp and the bay leaf. Simmer for 20 - 30 minutes. Make a small roux with the hot oil and flower, add the shrimp and minced garlic, shallot and pepper. Add wine, ketchup (tbsp), and deglaze with the stock. Blend in blender and put in fridge overnight. Upon serving, add the juice of the lime, cream to taste and heat through.