5 lg. shrimp
1/4 tbsp. garlic
1/2 tbsp. clam base
1/2 oz. lemon juice
1/4 oz. white wine
1/4 tomato
Chopped parsley to garnish
1 1/2 tbsp. butter
4 oz. heavy cream
2 tbsp. cornstarch

Combine shrimp, garlic, clam base, wine, lemon, and heavy cream in saucepan. When hot, thicken with cornstarch. DO NOT ALLOW TO BOIL. Finish "off" the flame with butter, tomato, and parsley.