In a small bowl, combine mustard and vinegar; whisk together. While whisking constantly, slowly drizzle in olive oil then 1 tsp Panola Garlic Hot Sauce. Season with salt and pepper and toss with the shrimp. Allow the shrimp to sit in the sauce for up to 2 hours covered in the refrigerator. Reserve the sauce/marinade.
Heat the grill to high and place the shrimp in a grilling basket. Cook for 3-4 minutes per side until shrimp are just beginning to curl with a slight char on the skin.
Meanwhile, place the reserved marinade in a medium sauce pan and add in 1/2 stick of butter and 3-4 TBSP of champagne. Bring to a simmer then reduce heat to low and cook for 5 minutes. Remove and allow to cool slightly. Toss with the grilled shrimp and get ready for some SLAP YOUR MAMA SHRIMP!