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3-5 hours before cooking, pick through and soak the baby butter beans. Then drain and rinse once. Reserve for cooking.
Peel and devein the shrimp. Add shrimp heads and shells and two tablespoons of Liquid Crab Boil to 10 cups of water to a stock pot and bring to a boil. Simmer for 1 hour with lid on.
Fry down the bacon and reserve bacon bits. In the bacon fat, add onions, celery, green onions and garlic. Sauté' until veggies are soft.
Add in the thyme, basil and bay leaves along with the baby butter beans. Now add your 8 cups of shrimp stock and bring that to a boil. Reduce heat to a simmer and cook with lid on for 90 minutes. Stir Often!
When butter beans are almost done, add shrimp and simmer for anther 15 minutes or until the shrimp and pink and tender.