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Shrimps, Mariniere

Wash in cold water one and a half pounds live shrimps, drain on a sieve. Place two tablespoons melted butter in a saucepan with eight finely chopped shallots and fry for three minutes. Add the shrimps, season with a teaspoon salt and two saltspoons cayenne. Mix well, and cook for five minutes. Moisten with a gill white wine. Finely chop up a bean of sound garlic, two branches well-cleaned parsley, one branch chervil and two branches chives; add to the shrimps, mix lightly. Cover the pan and let cook for fifteen minutes. Remove and serve in a deep, hot dish.