1 shallot, finely diced
2 Tbsps. chardonnay
2 ozs. unsalted butter
1 Tbsp. pommery green Dijon mustard
1/2 cup heavy cream
6 shrimp
1 tsp. California brandy

Saute shallot in a small pan with chardonnay. Then add 2 ozs. butter, when thickened add pommery green Dijon mustard and heavy cream. Set aside. Saute shrimp lightly in a little unsalted butter - do not over cook - and flame with brandy. Pour sauce over shrimp. Makes 1 servings.