Clean and devein shrimp. Lightly flour and set them aside. Heat clarified butter or oil in saute pan. Add shrimp and "pink off" one side, turn over and add chopped garlic. Let garlic clear but not brown or burn as this causes bitterness. To stop this, add white wine, sherry, clam juice, Worcestershire and Tabasco sauces and cajun spice. Reduce heat and simmer. Reduce sauce by 1/2 but if shrimp starts to overcook, take them out. When sauce is reduced and somewhat thickened, add heavy cream back to original level. Add scallions and reduce again until nicely thickened. Place shrimp on bed of rice and top with sauce. Garnish with green onions or small jalapeno pepper.

5 U15 shrimp or approx. per person
1 tbsp. butter or oil
1 tsp. chopped garlic
2 oz. white wine
Dash sherry wine
2 oz. clam juice
1 dash Worcestershire sauce
5 dashes Tabasco sauce
1 heaping tsp. cajun spice (Chef Paul Prudhomme's Preferred)
2 oz. heavy cream
1 heaping tsp. scallions (chopped green onions)

To taste: Less hot, less spice.

Makes sauce for 1 to 2 plates.