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Subj:  Shrimp in Mustard Sauce


2  tablespoons mild olive oil
2 shallots sliced
24 large shrimp, shelled
1/4 cup dry vermouth
1/4 cup heavy cream, whipped
1/2 stick butter (maybe just a little less than that)
1 1/2 tablespoons coarse mustard
2 tablespoons fresh lemon juice
dash of salt and pepper

Heat oil in large skillet.  Saute shallots 2 minutes. 
 Add the shrimp and saute for a total
of 4 minutes or until shrimp is pink.  Remove shallots 
and shrimp.

Add the vermouth to pan with oil and cook over high 
heat until volume is reduced to
half.  Lower temperature; add cream, butter and mustard 
and stir well.  Return shrimp
and shallots topan.  Coat well with sauce.  At this 
point the sauce is slightly thick.  Push
shrimp to side and whisk in the lemon juice, salt and 
pepper.  Serve at once.  You can
serve a plain buttered spinach pasta or a plain pasta 
with this dish.

Different types of mustard will make for a variety of 

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