Clean Shrimp as instructed, and place in ice water.
Combine Cream, Chicken Bullion, Vanilla, Tabasco Sauce, Oregano, Flour, and ground Black Pepper in a Micro-safe bowl and set aside.
Sauté White Onion in Butter until butter is clarified (about 1 or so minuets). Save a bit of Parsley for garnish, and add most of the Parsley to Onion sauté mix; cook for one more minuet. Add White Wine to mix; heat to slow boil on medium heat until sauce is reduced about 50%.
Heat Cream mix in micro until hot (DO NOT BOIL). I may take several heating’s at 30 seconds stirring in between.
Add Shrimp to Butter/Onion/Parsley/Wine pan; poach on each side until barely pink; about 1 minute each side (do not overcook!). Let pan cool a bit, slowly add warmed Heavy Cream mix; warm 1 more minuet. DO NOT BOIL, AS SAUCE WILL BREAK (separate).
Quickly place individual servings of Shrimp on plate, pour it over with sauce, and garnish with remaining Parsley.