Instructions: Butterfly shrimp, leaving tail on. Marinate shrimp for a few minutes with garlic, paprika, and lemon juice. Heat butter and saute shrimp for few minutes. Add onion and cook until soft. Flambe with brandy. Remove shrimp and keep in warm place. Deglaze pan with white wine. Add tomato, ketchup, salt and pepper. Cook until mixture thickens. Add heavy cream and again cook down until thick. Sprinkle sauce with a little more paprika, chopped parsley and dash of pernod. Add shrimp to pan and cook for a minute or two until hot. Serve at once over rice pilaf. Scrves 2.

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