Hugo's has a good version, but I may be biased since I worked there. But it was pretty much:
1 cup lemon juice
1 cup mustard
2 cups garlic
3 cups white wine
4 lbs. butter
If I recall from memory. Kind of make it like a
beurre blanc. Pour over the shrimp. Roasting salt. Top with fresh made bread crumbs and chopped parsley. Bake until golden.
I used to eat this a lot. It is not bad if you sub a white fleshed fish for the shrimp, either
Source: Ryan Jaronik, Executive Chef, Monkey Town, NYC to LTH Forum