Sautéed Mexican White Shrimp With Peppercorn Cream Sauce
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Serves 4

Ingredients:
2 Tbl Butter
1 Tbl Garlic (minced)
1 Tbl Shallots (minced)
1.5 lbs Mexican White Shrimp
1-2 tea Coarse Ground Black Pepper (or to taste)
1/2 tea Kosher Salt
2 Tbl Cognac
1.5 cup Heavy Cream
2 Tbl Reggiano Parmigiano (grated)
1 Tbl Italian Parsley Minced.

Method:
1. In a large non-stick skillet heat butter, add garlic and shallots and sauté for 1 minute. Add shrimp, black pepper and salt and sauté until just pink (about 2-3 minutes). Remove the shrimp from the pan and set aside.
2. In the same skillet, carefully add cognac (remove skillet from flame when adding). Place skillet on medium flame and reduce cognac by half. Stir in heavy cream, reggiano parmigiano cheese and heat until slightly thickened (2-4 minutes).
3. Return Shrimp to skillet and toss to coat with sauce. Add parsley and toss again.
4. Serve and enjoy.

Recommendation:
Serve with Steamed asparagus and roasted mini red potatoes.