2 tbsp. butter
1 3/4 tbsp. flour
3 tbsp. chili sauce
1 lb. cooked shrimp
Salt and pepper to taste
1 c. cream or half and half
1 tbsp. Worcestershire sauce
1 tsp. dry mustard
2 tbsp. sherry

Melt butter in saucepan over medium heat. Add flour and cook 2-3 minutes. Slowly add cream, stirring constantly with a wire whisk to keep the sauce smooth. When the sauce is thickened, add chili sauce, Worcestershire sauce, mustard and shrimp. Add salt and pepper to taste. If sauce is too thick, thin with a little cream or milk. Just before serving, add 2 tablespoons sherry. To keep hot, place in top of double boiler. Serve hot over a bed of rice. Sprinkle with chopped parsley.