SHRIMP ALA HI MOUNTAIN

* 1 T. butter
* 2 T. olive oil
* 1 1/2 pounds fresh raw shrimp, shelled and deveined
* 1/2 pound fresh mushrooms
* 1 1/2 t. Gourmet Fish Seasoning
* 2 cloves garlic, chopped (optional)
* 3 T. sherry
* 1 T. red wine vinegar
* 1/8 c. brandy or Southern Comfort
* 1 T. Dijon mustard
* 2 T. water
* 1 t. cornstarch
* hot cooked rice

In large skillet melt butter in olive oil. Add shrimp; cook over medium heat, stirring frequently, for 5 minutes. With slotted spoon, transfer shrimp to bowl; set aside. Add mushrooms, Gourmet Fish Seasoning, and garlic to same skillet; cook 5 minutes over medium heat, stirring frequently. Add sherry and wine vinegar; stir to loosen any browned bits in skillet. Return shrimp and any juices to skillet. Add brandy. Cook for about a minute, then remove skillet from heat. Carefully ignite brandy by holding lighted long-handles match just above liquid in skillet. While flames burn, blend mustard, water and cornstarch in small bowl. When flame has died out, return skillet to medium heat. Stir in cornstarch mixture. Serve over hot cooked rice.
Serves 4.