Shrimp in Whiskey Sauce

2 lbs large shrimp, peeled and deveined
1/4 cup flour
2/3 cup heavy whipping cream
2 Tbsp. Grey Poupon or Dijon mustard
1/4 cup butter
1/3 cup whiskey
 
Dredge shrimp lightly in flour. Mix cream and mustard together.
Melt butter in saute pan over medium heat and saute shrimp lightly
on both sides until they redden. Pour in whiskey and ignite. When
flames subside, add cream-mustard mixture to pan and stir until
blended. Serve in individual au gratin dishes.