In a medium sauté pan, sauté the garlic and fennel until lightly browned.
Add shrimp and coat with the garlic and fennel. Season with salt and black pepper.
Add shrimp stock, Worcestershire sauce, and hot sauce; then add bourbon.
Simmer for 3-5 minutes until shrimp is just firm.
Turn off the heat and whisk in the butter. Finish with chopped parsley.