Begin with step 3 in the Homard à l’Armoricaine recipe. Omit lobster. Shell and devein 2 pounds raw shrimp. Add to hot olive oil. Heat and toss for 3 minutes. Pour over the 3 tablespoons Cognac and set aflame. Remove shrimp to a plate. Now add to the pan the onions, shallots, garlic, and remainder of ingredients down to the butter. Simmer 15 minutes, strain liquid and then thicken, step 7. Add Cognac, Madeira, coloring, and shrimp. Heat, and serve on a bed of rice or in coquilles (shells), sprinkled with parsley and accompanied with crusty French bread and a green salad.