Rinse shrimp under water, getting rid of surface ice crystals. Drain shrimp.
Boil 1 qt water, lemon juice, salt and bay leaf. Once at a rolling boil, add drained shrimp. Cover tightly and simmer for 5-8 minutes or until shrimp are pink and tender.
Drain shrimp and cover with cold water to chill. Drain shrimp again. Drain on paper towel to remove all moisture. Chill until ready to use.
Heat a skillet and add 1/4 cup butter. When melted add shrimp and green onions. Cook over medium heat about 3 minute.
Remove from heat and blend in white wine, tomato paste, sugar, salt, soy sauce, cayenne pepper and sweet paprika. Return to heat and simmer 15 minute Remove the shrimp and set aside.
In a sauce pan, heat 1 tbsp butter until melted. Add the flour and make a roux by browning the flour a little, stirring constantly. Add 3 tbsp of the shrimp sauce to the roux and stir vigorously. Immediately blend roux into the shrimp sauce and bring to boiling. Cook at boiling 1-2 minutes, stirring frequently.
Add the shrimp and cook over medium heat 5 minutes or until thoroughly heated.