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To make the sauce, combine 4 large garlic cloves, ¼ cup fresh lemon juice, 1 cup Worcestershire sauce, 1 ½ teaspoons onion powder, 1 ½ teaspoons garlic powder, 2 teaspoons dried thyme, 2 teaspoons dried oregano, 1 teaspoon seasoned salt, ¼ teaspoon hot pepper sauce, 1 teaspoon cracked black pepper, 3 tablespoons beef base, and 2 teaspoons paprika in a blender or food processor.
Process until pureed. Makes about 1 ⅓ cups.
Using a small saute pan over medium heat, simmer 4 large shrimp, ⅓ cup Calypso barbecue sauce and 1 tablespoon water until shrimp are almost cooked, about 3 minutes, turning them once. Reduce heat to very low.
Remove from heat and gently whisk 2 tablespoons cold unsalted butter (cut into small pieces), one piece of butter at a time, into the sauce. Return to very low heat and as one piece of butter emulsifies, whisk in the next.
To serve, place 2 slices toasted French bread on a warm serving plate, top with the shrimp and pour the sauce over the shrimp.