Creamy Garlic Shrimp Open Faced Sandwich

Did you ever have a night were nothing sounds good? Yup- that was tonight for me. I have the ingredients at home to make about 8 meals and not one of them sounded appealing. I decided to just pick something and I went with this recipe for creamy garlic shrimp. I loved the idea of serving it on garlic toasts and decided to make it as open faced sandwiches. I kept the recipe exactly the same except I thickened the sauce to make it more sandwichy (I know that's not a word.... hush!) Unfortunately I made it TOO thick and it was the consistency of ranch salad dressing (oops!) but it still tasted good. John really liked it which is a plus in my book!

Ingredients:
1 tbsp butter
1 large clove garlic, minced
1pounds raw jumbo shrimps, shelled and deveined-about 7 for each of us
1 tablespoon dry sherry or white wine
1/2 cup light cream
salt and pepper to taste-I left out the salt as the butter and shrimp are already salty
chopped parsley
Texas toast (I used the light kind)

Preparation:
In skillet, heat butter; cook garlic over medium-low heat until soft. Add shrimp and cook until they turn pink. Add sherry and simmer for another minute. Add cream and salt and pepper to taste. Simmer until a thick glaze forms. Garnish with chopped parsley, if desired. Serve over rice, noodles, or Texas toast (I chose light Texas toast).