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Ingredients:

20 each Shrimp, 16/20 ct., peeled, deveined, tail-on
4 oz. Butter
1/2 tsp. Garlic. minced
1/2 tsp. Shallot, minced
4 oz. White wine
1 tsp. Dijon mustard
1/4 cup Red, green and yellow bell pepper, minced
1/4 cup Tomato, diced
1/8 cup Scallion, minced
1/2 tsp. Capers
1 tsp. Fresh basil, minced
1 tsp. Fresh cilantro, minced
squeeze Fresh lemon juice
1/4 cup Cream
to taste Salt
to season Fresh ground black pepper
for service French bread slices, toasted

Method:
Preheat a saute pan over medium high heat. Add butter and melt, do not brown. Add shrimp, garlic, shallot, basil and cilantro; saute just until shrimp become opaque. Add peppers, tomato, scallions and capers, saute briefly. Deglaze with white wine. Allow liquid to simmer and reduce by 1/2. Add Dijon mustard and cream, simmer until sauce thickens slightly. Season with lemon juice, salt and pepper. Place toasted bread slices on warm serving plates. Portion shrimp over toast and top with sauce.

Makes 4 servings