1 lb. shrimp, peeled
2 shallots, finely chopped
1/4 c. butter
1 c. white wine, fairly dry
1 c. whipped cream
1/4 tsp. salt
1/4 tsp. garlic salt
1/8 tsp. pepper
1 tbsp. lemon juice
Flour

Lightly floured shrimp and saute in butter for 2-3 minutes. Add shallots or green onion (white part only) and saute for 1 minute. Remove shrimp and boil sauce with white wine until it resembles thick juice. Add cream and reduce once more. Add salt, pepper, lemon juice and return shrimp to mixture cooking 1-2 minutes. Serve over toast points, rice or noodles. Broiled tomatoes and broccoli are an excellent accompaniment.