anyone have a good shrimp dijon recipe?

the best shrimp dijon is made at a restaurant in Kemah, Texas by the name of "the flying dutchman" worked there my senior year in college and have requested the recipe from them via e-mail repeatedly. They always promise to provide-but never do.

tbsp. butter, meltedJuice of 1 lemon2 tbsp. oil1 tbsp. Dijon mustard3 to 4 cloves of garlic, chopped1/2 tsp. Worcestershire sauceBlend ingredients and marinade desired amount of shrimp (large or jumbo are best) for 2 to 4 hours. Broil or grill 5 minutes.

i have a couple different recipes.1. 1 lb. shrimp, shelled and deveined4 Tbsp. butter3 Tbsp. shallots1/4 cup cognac1/4 cup dry vermouth2/3 cup heavy cream2 Tbsp. Dijon mustardMelt butter on medium high heat and sauté the shallots for a few minutes. Add the shrimp and cook until pink. Add the cognac and flame. Combine the vermouth, cream and mustard and add the shrimp. Cook briefly until shrimp are pink. Salt and pepper to taste and garnish with fresh herbs.2.2 C heavy cream2 tablespoons Dijon mustard 2 tablespoons minced parsley1/2 teaspoon grated nutmeg 1/2 teaspoon lemon juice2 tablespoons butter 1 lb. shrimp , peeled and deveined 1 tablespoon brandy or cognacpepper to tasteServes 4 as an Appetizer, 2 as an EntreeIn a medium saucepan over medium high heat, combine cream, mustard, parsley, nutmeg and lemon juice. Simmer until reduced to about 1 cup, about 4-5 minutes. Melt butter in a heavy nonstick skillet over medium high heat. Add shrimp and sauté for 3-4 minutes until pink. Do not overcook. Stir brandy or cognac into sauce and pour over shrimp. Serve over rice, pasta or spaghetti squash.3. 2 lbs. peeled shrimp (medium)1/2 cup dry white wine2 tsp. fresh parsley (minced)2 tsp. fresh lemon juice1 tsp. fresh garlic (crushed)1/2 tsp. dijon mustardcooked brown rice (dirty rice)Parmesian Cheese (freshly grated)In a heavy skillet, heat on low, approximately 2 Tbls. vegetable spray. Add shrimp, saute until pink - Do not over cook. Place shrimp into a warm baking dish to keep warm. Add wine, parsley, lemon juice, garlic, mustard to the skillet and cook 3 minutes.Add shrimp and heat to serving temperature - Don't overcook!Serve over brown rice.Garnish with Parmesian cheese. personally i like the last one best.

2 C heavy cream2 tablespoons Dijon mustard 2 tablespoons minced parsley1/2 teaspoon grated nutmeg 1/2 teaspoon lemon juice2 tablespoons butter 1 lb. shrimp , peeled and deveined 1 tablespoon brandy or cognacpepper to tasteServes 4 as an Appetizer, 2 as an EntreeIn a medium saucepan over medium high heat, combine cream, mustard, parsley, nutmeg and lemon juice. Simmer until reduced to about 1 cup, about 4-5 minutes. Melt butter in a heavy nonstick skillet over medium high heat. Add shrimp and sauté for 3-4 minutes until pink. Do not overcook. Stir brandy or cognac into sauce and pour over shrimp. Serve over rice, pasta or spaghetti squash.