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cherylcolman
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Soak shrimp in half-and-half for 15 minutes.
Standard breading procedure, and I recommend chilling for 10 to 20 minutes to help the Panko breadcrumbs adhere.
Sauté shrimp five shrimp at a time in hot olive oil until golden brown. Drain and serve with the butter sauce.
Add the egg yolk and the juice of one lemon in a metal bowl and whisk well. Add in the minced garlic.
Cut the stick of butter into cubes and separate into two portions.
Over a bain marie (simmering hot water in a sauce pan), whisk the lemon juice and egg yolk with half of the stick of butter until it melts into a sauce. Then add the remaining half a stick of butter (in cubes). Doing it in two parts makes things more manageable.
Serve a ladle of hot sauce on a plate topped with five sautéed shrimp and sprinkled with chives. You may also serve this with hot pasta of your choice!