Preparation of the marinade:In a large bowl, mix all the ingredients that make up the marinade.Add the shrimp and mix gently to coat them well.Cover the bowl with plastic wrap and refrigerate for at least 4 hours.Preparation of the bisque:In a saucepan, bring the chicken broth and shrimp shells to a boil.Let simmer for 5 minutes.Put the preparation in the blender (or use an immersion blender) and pulse until the preparation is smooth.Strain through a fine sieve and set aside.Preparation of the white butter sauce with bisque:In a thick-bottomed saucepan, mix the shallots, vinegar, and wine.Reduce over medium heat until a compote is obtained.Add the reserved bisque and heat over medium heat.Add the butter, one piece at a time, without stopping to whip, until the sauce is creamy.Season with salt and pepper to taste.Pour in the cream and let thicken for 5 minutes. Reserve the sauce warm.Meanwhile, remove the shrimp from the marinade and pat them dry before grilling them in a frying pan.Serve the shrimp on a bed of rice, topped with sauce, and serve immediately.