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Cooking the shrimp:

1. Rinse the shrimp in running cold water.
   1. Grilling: Place the shrimp on the grill, and cook over moderate to high heat about 3 minutes, then turn the shrimp over for another 3-5 minutes.
      
      
   2. Broiling: Place the shrimp on a sheet of aluminum foil. Baste with melted butter and broil.
      
      
   3. Microwave: Place the shrimp on a plate. Nuke them for about 2 minutes. Microwaves work great on seafood.
   
   
   
2. Add chicken stock, wine, tomatoes, tomato sauce, bay leaf, parsley. Bring to a boil.
   
   
3. Reduce heat and simmer 30 minutes to one hour. This sauce can be refrigerated or frozen for later use.
   
   
4. Add clams, oysters, crab, simmer covered 10-15 minutes.
   
   
5. Add salmon, halibut, whitefish, shrimp, prawns, scallops, simmer covered another 10 minutes.
   
   
6. Remove from heat, stir in cilantro, serve.

Rosemary Butter:

1. Take the three cloves of garlic, place them on a cutting board. Place the flat side of a large butchers knife on each clove, and hit the knife firmly with the side of your fist, partially crushing the garlic. Peal the skin off the crushed cloves. Chop the garlic into small pieces approximately 2mm across.
   
   
2. In a small pan, heat the olive oil. Put the garlic, rosemary and chili oil in the olive oil, and stir until the garlic is cooked to a light brown. Reduce heat and add butter. Stir until butter is melted, then remove from heat.