Instructions: In medium saucepan, heat clarified butter over medium-high heat until hot.

Stir in onion and garlic; cook until tender. Reduce heat to medium; stir in wine. Cook until wine is reduced by half. Dissolve cornstarch in a little fish stock. Stir remaining fish stock into onion mixture; bring to a boil.

Stir in cornstarch mixture; cook, stirring constantly until thickened. Add whipping cream; cook until heated through. Remove from heat; whisk in softened butter, 1 Tbsp. at a time. Stir in tomato and parsley, season to taste with salt and pepper. Keep warm.

In small bowl combine olive oil, oregano and thyme. Brush oil mixture on both sides of bread slices. Place under broiler until lightly browned. Season shrimp with salt and pepper. Place on broiler pan. Broil 4 to 6 inches from heat for 4 to 5 minutes or until shrimp turn pink, turning once. To serve, place 4 shrimp on individual serving plates; spoon 1/6 sauce over shrimp. Serve with Bruschetta

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