In a heavy sauce pan combine shallots, white wine, and white wine vinegar.

Simmer mixture gently until nearly all liquid has evaporated.

Check saucepan to ensure that it has not browned. Browning will discolor the sauce. Wipe off browning with a wet towel.

Add heavy cream or liquid replacement. If cream is not being used, an equal amount of water or other liquid must be added to prevent sauce from becoming too thick.

Add butter.

Over high heat, whisk sauce until butter has melted.

Season to taste.

Add a few drops of wine vinegar if sauce seems flat. Add butter if sauce is harsh or acidic.

To the beurre blanc add fresh cilantro, fresh habanero peppers, lime oil (this is the oil from the peel of fresh limes, not lime juice from the fruit), shallots and onion powder. Season to taste. Then combine the shrimp and sauce in a saute pan until heated and the shrimp are pink and look like a 'C'.

Serve over Angel Hair pasta.