20 med. shrimp, peeled & deveined
1 tbsp. butter flavored oil
1 tsp. minced shallots
2 oz. marsala wine
5 oz. heavy cream
1 tbsp. finely chopped chives
2 tsp. Dijon mustard
1 1/2 tsp. minced garlic

1. Put a skillet on a medium high heat and place 1 teaspoon butter in it. When the butter is melted, add the shrimp and saute until pink, then remove them to a plate.

2. Add the shallots to the pan, saute for 15 seconds or so then add the wine letting it start to reduce in volume over high heat. After a minute or so add the heavy cream, when the cream reaches a boil reduce the heat slightly while letting it reduce in volume. As it starts to thicken, add the shrimp back into the pan so they will heat up but not get over cooked.

3. When the sauce is just about sauce consistency add the chives, garlic and Dijon mustard stir it in so it blends well. Then add the remaining butter, tossing the shrimp in the pan until the butter just melts in and blends with the sauce.

4. Arrange the shrimp on serving plates with perhaps rice pilaf or steamed new potatoes and fresh vegetables and you have created a wonderful dinner!!! Serves 2.