| 1/4 cup | Unsalted butter |
| 1 lb | Shrimp, peeled and deveined |
| 1/4 cup | Bourbon |
| 1/4 cup | Half-and-half OR whipping cream |
| 1 tsp | Tomato paste |
| 1 tbsp | Lemon juice |
| | Salt and freshly ground pepper |
| 1/4 cup | Minced chives |
| | Optional garnish: Salted, toasted pecans |
1. In long-handled saute pan, melt butter. Add shrimp and saute 1 minute. Add bourbon and carefully use long-handled match to ignite mixture, shaking pan until flame dies down.
2. With slotted spoon, remove shrimp to warm platter. Add half-and-half and tomato paste to pan. Bring mixture to boil and reduce until thickened and coats back of spoon. add lemon juice. Season to taste with salt and pepper.
3. Return shrimp to pan to reheat. Add chives just before serving. Garnish with salted, toasted pecans, if desired.