51.   Raise heat to high, bring broth to boil, and then reduce heat to low.

52.   Raise heat under the pan to high, and reduce pan juices for a minute or two.

53.   Raise heat, and add onion and shallots.

54.   Raise heat, and boil a few minutes, scraping the bottom with a wooden spoon.

55.   Raise the heat to bring to a boil, then remove from heat.

56.   Raise the heat to medium.

57.   Raise the heat, add the lemon juice and scrape the bottom of the pan to loosen the browned vegetables.

58.   Remove bread, add stock and raise heat to medium high.

59.   Stir in the sugar, raise the heat and cook a few minutes, until mixture caramelizes.

60.   Stir, raise the heat to medium-high, and add the shrimp.