Shrimp with Dawn Sauce

• 1 dozen large, uncooked shrimp , peeled and deveined
• 2 tablespoons butter
• 1 tablespoon chopped shallots
• 1/4 cup dry white wine
• Salt and pepper to taste
• 1 tablespoon chopped fresh parsley
• 1 teaspoon tomato paste
• 1/3 cup heavy cream
• 1/8 teaspoon chopped dried thyme
• Several fresh thyme sprigs for garnish

Heat the butter in a skillet over medium to high heat.

Sauté the shrimp until coral colored, then remove them and keep warm.

Add the chopped shallots and sauté for 1 minute.

In a bowl, combine the wine, salt pepper, parsley, and tomato paste, and blend thoroughly.

Add to the skillet and cook for about 5 minutes, or until warm.

Add the cream and chopped thyme and heat over high heat.

Remove the skillet from the heat and strain out the parsley and thyme.

Spread a thin layer of the sauce on each serving plate, and place the shrimp in a circle in it.

Garnish with the thyme sprigs.

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