Flour shrimp, shaking off excess and dip in egg wash.
Heat the blended oil in pan.
Place the shrimp in the hot oil (oil must be hot).
Sauté until golden brown, add crushed garlic continue to sauté.
Drain excess oil and garlic, remove shrimp and finish cooking in the oven if necessary.
Add lemon, white wine, let reduce.
Add mustard and chicken stock and heat.
Season with kosher salt.
Add whole butter to create sauce.
Place shrimp in a heated 8 ½ Sole dish.
Strain sauce around of shrimp in the dish.