Serves 5.

15 large shrimp

Salt and pepper to taste

1 shallot, diced

1 tbl. garlic, chopped

1/2 cup pineapple, diced

1 sprig rosemary

1 (12-oz.) bottle Abita Turbo Dog

1/2 cup cream

1/2 lb. butter, diced

1 eggpant, peeled, skinned, cut into 1/4-rounds

Salt and pepper to taste

2 cups flour

4 eggs

4 cups milk

1/2 cup crushed Cheez-Its mixed with 1/2 cup Panko bread crumbs

Vegetable oil for frying

Sprouts for garnish

1. Peel and devein shrimp. Salt and pepper to taste, then grill over medium heat, about 4 to 5 minutes per side.

2. In a medium pot, add shallots, garlic, pineapple, rosemary sprig and Turbo Dog. Cook over low heat until liquid is reduced by half, then add cream. Reduce until it is thick and bubbly.

3. Turn off heat and whisk in butter, one piece at a time, until it is all incorporated. Strain through a fine mesh strainer and set aside.

4. Salt and pepper the eggplant rounds and set aside. In a separate bowl, whisk the eggs and milk to make an egg wash. In a third bowl, place flour. In a fourth bowl, place the Cheez-Its and bread crumbs.

5. Toss eggplant rounds in flour, then dip in egg wash, then coat in Cheez-Its. Once coated, fry in 350-degree oil until golden brown.

6. To plate: Place fried eggplant round on plate and top with the 3 grilled shrimp, then top with the sauce. Garnish with sprouts and fresh pineapple.