2 lbs. jumbo shrimp, peeled and deveined
1/2 c. cilantro, chopped
3 cloves garlic, chopped
2 shallots, chopped
2 tbsp. curry powder
1/2 c. champagne
3/4 c. heavy cream
Salt and pepper to taste
1/2 stick butter

In a large skillet, melt the butter. Add the shrimp and cook for a few seconds. Add the shallots, garlic and curry powder. Let cook for a few more seconds and deglaze with champagne. Add the cream and bring to a boil. Remove the shrimp with a slotted spoon onto a platter. Reduce the sauce to right consistency. Adjust seasoning. Put the shrimp back into the sauce and add cilantro. Serve immediately.