Place the shrimp shells in a small saucepan with the 2 cups water and bring to a boil, then immediately reduce the heat so the liquid is simmering. Simmer for 10 minutes.

Reduce heat to low. (Note: If you have shrimp stock available to you, you can skip this step and use 2 cups of no salt added shrimp stock instead of simmering the shrimp shells. Simply add the shrimp stock at the same time you add the tomatoes, bay leaves, salt, lemon zest, and honey.)

Place the olive oil in a medium skillet over medium-high heat. Add the garlic, reduce the heat to medium, and cook for 30 seconds, stirring continuously.

Add the onion and cook for 3-4 minutes, stirring frequently.

Add the celery and cook for another 3 minutes, stirring frequently.

Add the can of tomatoes, the bay leaves, salt, lemon zest, honey, and white wine.

Strain the juice from the shrimp shells into the skillet and discard the shells.

Stir well and simmer (adjusting heat if necessary) for 10-15 minutes. The sauce should be fairly thick but still soupy.

Add the shrimp and parsley, stir, and cook for 5 minutes or until the shrimp are pink and cooked through.

Serve immediately.