32 lg. shrimp, peeled and deveined
2 shallots, chopped
2 cloves garlic, chopped
1/2 c. cilantro, chopped
2 jalapenos, seeded and chopped
2 tbsp. ground cumin
1/3 c. white wine
3/4 c. heavy cream
Salt and pepper to taste
1/2 stick butter

In a large skillet melt the butter and saute the shrimp for a few seconds. Add the shallots, garlic, and cumin. Let cook for a few more seconds and deglaze with white wine. Let cook for 1 minute. Add the cream, jalapenos, and cilantro. Bring to a quick boil and adjust seasoning. Reduce the sauce to a slightly thicker consistency.