16 Jumbo Shrimp
1/2 Red bell pepper
1/2 Yellow bell pepper
1/2 Red onion
3 Sprigs fresh parsley
2 Cloves peeled garlic, minced
Blackening spice
2 TBS oil
6 oz White wine
8 oz Unsalted butter, cold
3 Mushrooms, sliced
Juice of 1/2 lemon
1 oz Heavy cream

Sauce:
In a 2 qt. sauce pan, add julienne red and yellow peppers, red onion, mushroom, garlic, lemon juice, and white wine over med-high heat.  Reduce until almost dry.  Add heavy cream, reduce until almost dry again.  Slowly add the butter a little at a time until all butter is incorporated.  Strain and set aside.

Shrimp:
Peel and de-vein the shrimp and coat with blackening seasoning.  Add the oil a non-stick sauté pan and set over med-high heat.  When oil starts to smoke, add shrimp and cook 2 minutes on each side.  Be sure not to overcook shrimp as they will become tough.

On 4 warm plates, coat the bottom of each plate with sauce, add 4 shrimp to each plate and garnish with diced peppers, onions, and chopped parsley (the colors of Mardi-Gras).  

Recipe by Jeff Hall