I was very happy with this one!
Lobster stock was made after Chef Jean Pierre's recipe (easily found on YT or google), I just used scampi/shrimp instead of lobster).
Shrimp were marinated in garlic, salt, freshly ground Kampot black pepper and olive oil.
Sauce was made by deglazing the shrimp pan with lots of brandy and a bit of white wine, reduced until thick. Then I added the stock and cream and the spring onions about 5 mins before serving.
Added some grated parm and fresh parsley, plus some of that coarse Kampot goodness
by -TheExtraMile-