SHRIMP WITH SCALLION CREAM SAUCE

HEAT 2-4 TABLESPOONS OLIVE OIL
ADD ENOUGH RAW SHRIMP TO SERVE 2. (I USE HALF A LARGE BAG)
SAUTEE UNTIL NO LONGER PINK. ADD 1/4 WHITE WINE, JUICE OF 2 LEMONS, 2 CHOPPED SCALLIONS AND 3T. HEAVY CREAM. SEASON WITH SEA SALT & PEPPER. TOSS IN A FEW HANDFULS OF RAW CASHEWS & DRIED STRAWBERRIES (DRIED CRANBERRIES WOULD BE GOOD, TOO) COOK A FEW MINS ON MEDIUM TO REDUCE SAUCE.