Whiskey Shrimp on Toast

Adapted from The Shanty restaurant in Wadsworth Il. Put here for safe keeping. Great served with fresh steamed vegetables.

• Ready In: 20 mins
• Serves: 2

Ingredients

• Sauce

• 8  tablespoons butter
• 2  tablespoons garlic, chopped (about 6 cloves)
• 2  tablespoons onions, minced
• 1  tablespoon lemon juice, fresh squeezed
• 1  pint heavy cream
• 1  teaspoon  chicken base (better than bullion paste)
• 1  teaspoon yellow mustard
• 2  tablespoons fresh tarragon, chopped

• Shrimp

• 8  jumbo shrimp, peeled deveined and tails removed
• 4  tablespoons butter
•  salt, to taste
•  black pepper, to taste
• 1⁄4 teaspoon garlic powder
• 1⁄4 teaspoon oregano
• 4  ounces  whiskey (Jack Daniels)

• Bread

• 4  slices  French bread, skinny loaf sliced 3/4-inch thick
• 1⁄2 cup olive oil

Directions

1. SAUCE: To a saucepan melt butter over medium heat. Add remaining ingredients and cook for about 10 minutes, stirring occasionally. NOTE: Extra sauce (if any) can be kept in the refrigerator for about a week.
2. SHRIMP: Sauté shrimp in butter and spices. Let brown until almost cooked through.
3. Remove from heat, add whiskey to sauté pan and flambé‘. When the flame goes down, add about 1 cup of sauce and let melt together in the pan.
4. BREAD: Drizzle (or brush) slices with olive oil and grill (or bake) both sides until lightly toasted.
5. SERVE: Top each piece of toast with a piece of shrimp then pour sauce over top, dousing bread and shrimp.
6. Garnish with sautéed vegetables (broccoli, carrots, red bell pepper, yellow squash).