Whiskey Shrimp On Toast

• 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

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: Saute shrimp in butter and spices. Let brown until almost cooked through.
3. Remove from heat, add whiskey to saute pan and flambe'. 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 sauteed vegetables (broccoli, carrots, red bell pepper, yellow squash).

sauce, butter, garlic, onions, lemon juice, heavy cream, chicken base, yellow mustard, fresh tarragon, shrimp, jumbo shrimp, butter, salt, black pepper, garlic, oregano, whiskey, bread, bread, olive oil

Taken from www.food.com/recipe/whiskey-shrimp-on-toast-444551 (may not work)