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   1      ounce         clarified butter
  16      each          jumbo shrimp like U-10's
   8      ounces        chanterelle mushrooms -- cleaned
   1      teaspoon      garlic -- chopped
   2      sprigs        rosemary -- stripped
     1/2  cup           white wine
   4      tablespoons   unsalted butter
          to taste      salt and pepper
     1/3  cup           tomato -- seeded and chopped
   2      teaspoons     leek -- minced

In a hot frying pan or saute pan add clarified butter then CAREFULLY place shrimp in pan and bestrew the chantrelles amongst them.
Generously sear the shrimp before turning.
Turn and add leeks, garlic, rosemary, salt, and pepper.
Deglaze with the wine, reduce heat to medium, and add butter and tomato.
When shrimp are done (like barely cooked through, don't over cook em PLEASE) arrange on plates with the starch of your choice and spoon sauce over.

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