1 1/2 lbs. med. shrimp, peeled (tails left on)
1/4 tsp. salt
1/8 tsp. white pepper
2 tbsp. butter
1 sm. onion, sliced into wedges
1/4 c. raspberry vinegar
1/4 c. chicken broth
1/4 c. cream
1 tbsp. tomato paste
1 c. fresh raspberries

Saute onion in butter. Add shrimp, salt and pepper and saute until shrimp just turns pink and is barely done. Remove shrimp and set aside. Add vinegar to pan and simmer over medium high heat until reduced by 1/2. Stir in broth and cream, simmer over medium high heat until reduced by 1/2. Add shrimp and heat through. Stir in berries gently and serve. Serves 2 to 4.