Heat 2 tablespoons of the butter in a saucepan over medium heat and saute onions and garlic for 5 minutes, DO NOT BROWN!
Add celery, bell peppers, and jalapenos to the pan and season with salt and pepper to taste. Cook for about 4 minutes, stirring often. Do not let the vegetables become soggy; they should remain crisp.
Add the tomatoes, parsley, and bay leaf. Cover and bring to a boil. Simmer for 10 minutes and stir in the Hot Sauce. Remove the Bay Leaf.
Heat the remaining 4 tablespoons of butter into a frying pan and saute the shrimp over high heat for 1 minute. Pour the tomato mixture over the shrimp, stir well, and bring just to a boil. Remove from heat and serve with rice and lemon wedges as a garnish.