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5 tablespoons unsalted butter

1 cup julienned onions

1 cup julienned yellow squash*

1 cup julienned zucchini*

1 tsp. cayenne pepper

½ tsp. white pepper

1 tablespoon lemon juice

Peeled, fresh, cooked shrimp or crawfish tails

2 cups heavy cream

½ cup finely grated Parmesan cheese (preferably imported)

½ tsp. salt

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1. Melt 4 tablespoons of the butter in a 2-quart saucepan over high heat.

2. Add the onion, squash and zucchini and sauté until vegetables start to get tender, about 2 minutes, stirring occasionally.

3. Add cayenne & white pepper and continue cooking about 1 minute.

4. Add the lemon juice and fresh shrimp or crawfish and cook 1 minute.

5. Stir in the cream, the remaining 1 tablespoon butter and the Parmesan cheese.

6. Cook until heated through, stirring constantly.

7. Remove from heat and serve immediately, allowing about ½ cup sauce per serving. Serve over pasta or rice.

NOTE: *Julienned strips should be cut so that all squash and zucchini slices have skin on one surface.

NOTE : Very spicy, even when cayenne cut in half. Consider cutting in ¼.