Shrimp in Champagne cream sauce

Shrimp in Champagne cream sauce w/capers,roasted garlic,onions,herbs

Ingredients:
1 pound of shrimp (12 count, meaning 12 per pound size)
1/2 cup cream
1 cup Ballatore champagne (sweet sparkling wine)
1/2 tsp sage
1/2 tsp dill
salt
pepper
1/2 tsp nutmeg
3 cloves of roasted garlic
1/4 onion, minced
1 tsp capers
1-2 tsp cornstarch mixed with 1 1/2 tbsp cold water for thickening at end.


Clean and devein your shrimp. Sautee the onions and garlic in olive oil until carmelized.  Season with salt and pepper.   Add the shrimp, cook for a couple of minutes until both sides of the shrimp start to turn pink, then add the champagne, herbs, then cream.  If too thick, add a little more champagne, and if too thin, add a little of the cornstarch mixture or more cream.