Peel the shrimp, saving all the shells and heads. Refrigerate the tails. Put the shells into a four-quart saucepan and fill with cold water. Dump the water and refill with about a half-gallon of water. Add the other stock ingredients. Bring to a boil over medium heat, then lower to the lowest setting and simmer for 40 minutes.
Strain the stock and discard all the solids. Put the stock back on low heat and allow to reduce while you work on everything else.
Put the carrot, celery and green beans into a steamer. Steam until the celery bends without snapping. (You may also boil the vegetables if you don't have a steamer.) Immediately rise the vegetables in cold water until they are no longer warm to the touch. Set aside.
Heat the butter and olive oil in a large skillet over medium heat. Add the garlic and crushed red pepper until the garlic is fragrant.
Add the wine and bring to a boil. Hold it there for a minute, then add about 3/4 cup of shrimp stock. Return to a boil, and reduce the pan contents by about a third.
Add the Worcestershire, lemon juice, soy sauce, pepper jelly and salt. Stir until the pepper jelly dissolves, then add the shrimp. Cook the shrimp, agitating or stirring the pan, until the shrimp are pink all over and firm.
Stir in the carrots, celery and green beans. Cook until they're heated through but not soft. Taste and adjust salt and pepper.
Serve with or on pasta or rice, garnished with chopped fresh parsley.