10 lg. shrimp, raw, with shells & veins removed
Salt & pepper to taste
1/4 c. butter
3 lg. mushrooms, thinly sliced
2 shallots, minced
2 cloves garlic, minced
3 tbsp. diced green onion
1 tbsp. sherry
1/4 c. whipping cream or half & half
1 tsp. chopped parsley

Season shrimp with salt and pepper. Saute in butter, heating to about 350 degrees. Turn shrimp when pink. Add mushrooms, shallots, garlic and green onion. Saute about 4 minutes. Add sherry and simmer about 1 minute. Add cream and shake pan until sauce is thickened. Garnish with parsley. (Delicious when served over hot, fresh fettuccine which has been tossed with Parmesan.)