Categories: Fish/sea 
      Yield: 4 servings 
  
      2 lb Raw shrimp or prawns                4 ts Lemon juice (fresh) 
      8 tb Butter                              2 tb Mustard, spicy hot & sweet 
      4 tb Shallots (minced)                   1 ts Dill weed 
      2    Garlic clove (minced)               1 tb Parsley (fresh chopped) 
    2/3 c  Champagne                       
  
  Peel and devein shrimp.  Melt butter in a pan over medium-high heat. Add 
  shallots and garlic and saute one minute. Add shrimp and saute quickly just 
  pink. Stir in champagne, lemon juice, mustard and dill weed. Simmer 3 
  minutes.  Serve over a bed of hot rice or pasta. Garnish with chopped 
  parsley.  Really a special tasting main dish. 
   
     Dennis Spivey, Prodigy Food & Wine Board