Whiskey Shrimp On Toast - cooking recipe

Ingredients

Sauce
8 tablespoons butter
2 tablespoons garlic, chopped (about 6 cloves)
2 tablespoons onions, minced
1 tablespoon lemon juice, fresh squeezed
1 pint heavy cream
1 teaspoon chicken base (better than bullion paste)
1 teaspoon yellow mustard
2 tablespoons fresh tarragon, chopped
Shrimp
8 jumbo shrimp, peeled deveined and tails removed
4 tablespoons butter
salt, to taste
black pepper, to taste
1/4 teaspoon garlic powder
1/4 teaspoon oregano
4 ounces whiskey (Jack Daniels)
Bread
4 slices French bread, skinny loaf sliced 3/4-inch thick
1/2 cup olive oil

Preparation

SAUCE: To a saucepan melt butter over medium heat. Add remaining ingredients and cook for about 10 minutes, stirring occasionally. NOTE: Extra sauce (if any) can be kept in the refrigerator for about a week.
SHRIMP: Saute shrimp in butter and spices. Let brown until almost cooked through.
Remove from heat, add whiskey to saute pan and flambe'. When the flame goes down, add about 1 cup of sauce and let melt together in the pan.
BREAD: Drizzle (or brush) slices with olive oil and grill (or bake) both sides until lightly toasted.
SERVE: Top each piece of toast with a piece of shrimp then pour sauce over top, dousing bread and shrimp.
Garnish with sauteed vegetables (broccoli, carrots, red bell pepper, yellow squash).