Melt butter in 8" skillet and to it add the shrimp,
which have been cut in halves.
Stir until shrimp are well coated with butter,
then add cornstarch. Continue stirring until
cornstarch is well blended. Add other seasonings;
then add milk and cream slowly, stirring constantly.
When mixture has thickened, add sherry very slowly.
Blend into mixture.
Serve over toast, Holland rusk or crackers.