Prepare the Shrimp:

1. Cook the Shrimp: In a large skillet, heat the butter and olive oil over medium-high heat. Once melted, add the shrimp and cook for about 2-3 minutes on each side, or until they turn pink and are cooked through. Remove the shrimp from the pan and set them aside.

Make the Sauce:

2. Deglaze the Pan: With the skillet still on medium-high heat, carefully add the brandy or sherry to the pan, stirring to deglaze it. Allow the alcohol to cook off, about 1-2 minutes.
3. Whisk Together Cream and Egg Yolks: In a separate bowl, whisk the heavy cream, egg yolks, Dijon mustard, and lemon juice until well combined.
4. Combine the Sauce: Lower the heat to medium-low and slowly pour the egg mixture into the skillet, stirring constantly to prevent the eggs from scrambling. Continue to cook for about 3-5 minutes, or until the sauce thickens and becomes creamy.

Combine and Finish:

5. Add the Shrimp Back: Return the cooked shrimp to the skillet, stirring gently to coat them in the creamy sauce. Season with salt and pepper to taste.
6. Simmer: Let the shrimp and sauce simmer for an additional 2-3 minutes to ensure everything is heated through and the flavors meld together.

Serve:

7. Plate and Garnish: Serve the Creamy Shrimp Newburg over toasted bread, cooked rice, or pasta. Garnish with fresh parsley or chives for an added touch of color and flavor.