Melt the butter in a large skillet over medium heat.

When the skillet gets hot, add in the chopped onions and celery. Cook them for 3-4 minutes until they begin to soften.

While the onions and celery cook and soften, add the paprika, onion powder, garlic powder, thyme, oregano and cayenne pepper to a small bowl, and stir to combine.

Toss the yellow and green bell peppers into the skillet with the other vegetables, and cook for another 2-3 minutes.

Add 1 ¼ cups of bone broth and half of the created spice mixture to the skillet with the vegetables, and bring to a low boil. Continue to stir and cook down the vegetables until most of the broth has been absorbed.

While the broth is reducing in the skillet with the vegetables, heat 1 tablespoon of oil in another skillet over medium-high heat. Add the shrimp to the skillet, and cook in a single layer. Sprinkle with the other half of the spice mixture, and add salt and pepper to taste. You may have to cook the shrimp in a few different batches if your skillet is not large enough.

Once the shrimp is cooked, set it aside to keep warm.

When most of the bone broth has been absorbed by the vegetables, mix in 2 cups of diced tomatoes, 1 tablespoon of carb free worcestershire sauce and 1 teaspoon of hot sauce if you wish to add some spice to the dish. Stir to combine, and cook down for 5 minutes.

Toss the shrimp in the sauce mixture, simmer over low heat for another 2-3 minutes, and then serve over freshly steamed cauliflower rice.