1 tbsp. virgin olive oil
1 small onion chopped
2 garlic cloves minced
3/4 c. heavy cream (approximately)
1 tbsp. butter
1 Bay leaf
1 12 oz. Worcestershire sauce
1 8 oz. white wine
1 lemon, peeled and sliced
3/4 lb. shrimp peeled and deveined
1 to 2 tsp. Cajun seasoning
1 to 2 tbsp. olive oil
1/2 small onion chopped

Saute onion and garlic in olive oil. Add bay leaf, worcestershire sauce, wine and lemon. Allow to cook and reduce down by half. In a separate skillet, sauté 1/2 onion in oil until transparent. Add shrimp and toss in skillet with oil, onion and Cajun seasoning. Remove from heat when cooked. After sauce has reduced, stir in butter and heavy cream. Allow to heat and cook through a minute or two. Add shrimp, stir together and serve.