Instructions: In a long-handled saute pan, melt butter. Add shrimp and saute 1 minute.

Add bourbon and carefully use a long-handled match to ignite the mixture, shaking the pan until the flame dies down.

With slotted spoon, remove shrimp to a warm platter. Add half-and-half and tomato paste to pan. Bring mixture to a boil and reduce until it is thickened and coats the back of a spoon. Add lemon juice. Season to taste with salt and pepper.

Return shrimp to pan to reheat. Add chives just before serving. Garnish with salted, toasted pecans, if desired.

Note: To toast nuts, heat in a dry skillet over medium heat until they start to
brown. Stir occasionally. Be careful not to scorch them.

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