1/2 c. butter
1 lb. lg. raw shrimp, shelled
1/2 tsp. paprika
Cooking sherry
Pinch of nutmeg

Cover bottom of heavy saucepan with butter to depth of 1/8 inch. Saute shrimp until they turn pink, drain off butter and set aside. Add shot glass of sherry to shrimp and allow to simmer 1 minute. Sprinkle with paprika. Make basic white sauce using butter from shrimp, add more to measure 1/4 cup butter. Add pinch of nutmeg and add shrimp. Serve over hot buttered noodles or pasta. Serves 4.