18 shrimp, 16-20 count/lb., peeled, deveined, butterflied
1/2 c. shallots, peeled, chopped fine
1 c. mushrooms, washed, chopped
2 tsp. garlic, minced
1 c. York white rose wine
2 c. bread crumbs, fresh
1 tbsp. parsley, fresh, chopped
2 eggs, beaten
Vegetable oil, as needed
Salt and pepper to taste
4 egg yolks
1 tbsp. water
1 pt. butter, clarified, warm
Juice of 1 lemon
Salt and cayenne pepper to taste

Prepare duxcelle for shrimp as follows: Saute mushrooms, shallots, and garlic in oil over high heat; add wine and reduce in volume by half. Remove from heat and add bread crumbs. Temper eggs by stirring in a little of the hot mixture. Do this several times before adding eggs to the hot mixture. Stir to mix well and adjust seasoning to your liking.

Assemble for baking by placing shrimp on a baking sheet with the side cut open facing down. Place about 1 tablespoon of duxcelle mixture on each of the shrimp and wrap the tail up over the duxcelle, centering the tail on top. Sprinkle with Parmesan cheese and bake in oven at 350 degrees until done, about 10-15 minutes.

While shrimp is baking, place egg yolks in a mixing bowl and add water. Place bowl over a pan of boiling water being sure bowl doesn't touch the water. Whisk yolks and water until soft peaks form. Stir down from the sides and up from the bottom of the bowl. If eggs start to cook, bowl is too hot.

Immediately remove from heat and keep stirring. Return to heat when bowl cools if necessary. Remove from heat when soft peaks are formed and slowly add butter while stirring to blend. As mixture thickens, add half of the lemon juice, and continue with the butter.

When all the butter has been added, add remaining lemon juice and season to your liking. Top shrimp with hollandaise sauce and glaze under the broiler until lightly browned. Serves: 6.