Place the shrimp, worcestershire, hot sauce, seasoning blend, garlic, molasses and 1 Tbl of white wine into a heavy, 12-inch frying pan. Squeeze the juice from the lemon over the shrimp, then add the rinds to the pan. Over high heat, stir and turn the shrimp - delicately - with a rubber spatula.
After about 2 minutes of cooking, the shrimp will begin to turn pink, indicating they are half-way finished. Add 2 Tbl wine to the pan (if necessary). Reduce the heat to medium-high and continue cooking. Gradually, add the cold butter, piece by piece, to the pan. Swirl the butter until well-incorporated into the liquid. The sauce will take on a reddish-brown creaminess as it develops. (Do not overcook the shrimp.) Pour the shrimp and sauce into a large, shallow bowl. Mop up the rich, spicy sauce with thickly cut, French bread.