• 2 tablespoons refrigerated garlic paste (from tube)
• 1 teaspoon Dijon mustard
• 1 teaspoon garlic salt
• 1 teaspoon lemon pepper
• 2 cups frozen shrimp, thawed, patted dry with paper towels
• 3 tablespoons corn oil
• 2 tablespoons fresh lemon juice
• 6 tablespoons chopped fresh flat-leaf parsley
• 1/2 cup diced yellow onion
• 1 tablespoon brined capers, drained and minced
• 1 cup dry white wine
• 1 cup bottled clam juice
• 1 cup heavy cream
• 1/2 cup cherry tomatoes (about 7 tomatoes), quartered
• 2 ounces (1/4 cup) cold butter, quartered
• Baguette, for serving

Stir together the garlic paste, mustard, garlic salt and lemon pepper in a medium bowl.  Add the shrimp, stirring to coat, and let stand for 5 to 10 minutes.

Heat 2 tablespoons of the oil in a large skillet over high.  Place the shrimp in a single layer in the hot skillet; cook for 1 minute on one side.  Return the shrimp to the bowl with the marinade.  Add the lemon juice and 4 tablespoons of the parsley; stir and set aside.

Put the onion, capers, and remaining 1 tablespoon of oil in the skillet.  Cook over medium-high until the onion is tender, about 5 minutes.  Add the wine, clam juice and cream, and boil until reduced by half, about 5 minutes, adding the tomatoes during the last 3 minutes of cooking.  (You can always add water if the mixture seems too thick.)

Remove from the heat.  Add the shrimp mixture and stir.  Whisk in the butter until melted.  Stir in the remaining 2 tablespoons parsley.  Serve with torn pieces of baguette or grilled bread.