Shrimp & Mushroom Saut�

1/2 Cup (1 stick) unsalted butter
8 Ounces fresh mushrooms, sliced
1 Clove garlic, minced
1 Pound fresh shrimp, peeled & deveined
2 Tablespoons fresh lemon juice
2 Tablespoons fresh parsley, minced
1/2 Teaspoon salt
1/4 Teaspoon freshly ground pepper
2 Tablespoons fresh chives, chopped
1/4 Teaspoon Tabasco sauce
2 Tablespoons bourbon
3 Cups rice or pasta, cooked
1 Lemon, quartered

Melt butter in a medium skillet over medium heat. Add mushrooms and garlic. Saut� until tender. Add shrimp and cook until slightly pink. Stir in lemon juice, parsley, salt, pepper, chives, Tabasco, and bourbon. Heat thoroughly, stirring occasionally. Serve over rice or pasta and garnish with lemon wedges.