Update 1/11/08

TV Morning Show 3/07/08

Dublin Shrimp

1lb. 31-35 count peeled & de-veined shrimp

2 tblsp. Butter

¼ cup minced onion

¼ cup chopped cooked bacon

1 clove garlic minced

3 oz. “Jamesons” Irish Whiskey

1 cup heavy cream

Salt and pepper to taste

In a large sauté pan add the butter, onion, and bacon.  On medium heat cook until onion begins to wilt.  Add the garlic and whiskey, flambé until alcohol is cooked off.  Add the shrimp, salt and pepper cook until shrimp is pink and still tender.  Add the cream and turn heat to high.  Bring sauce to a boil and turn off heat.  Serve over rice, pasta or mashed potatoes.  Garnish with minced scallion and shredded swiss cheese.