1 1/2 cups whipping cream
1/4 cup unsalted butter, clarified
12 large shrimp, peeled and deveined
4 medium shallots, minced
6 Tbl sour mash bourbon
salt and ground white pepper
minced fresh parsley, for garnish

Simmer cream in heavy saucepan over medium heat until reduced by half. Heat butter in heavy large skillet over medium-high heat. Add shrimp, cut side down, and cook until just opaque, about 1 minute each side. Remove shrimp from the skillet. Stir in shallots and saute until soft, about 2 minutes. Drain off butter. Pour bourbon into corner of skillet; heat and ignite, shaking pan gently until flames subside. Add reduced cream and simmer until reduced by 1/3. Season with salt and pepper. Return shrimp to skillet and heat about 20 seconds. Divide among heated plates. Sprinkle with parsley and serve immediately.

Serves 4.