Shrimp Newburg

6 Tbsp. butter
2 Tbsp. flour
1 1/2 c. light cream
3 beaten egg yolks
1 lb. shrimp, cooked, peeled, deveined
3 Tbsp. dry white wine
2 tsp. lemon juice
1/4 tsp. pepper
Paprika

Melt butter in skillet and blend in flour. Add cream. Cook, stirring constantly until sauce thickens. Stir a small amouint of hot mixture into egg yolks, return all to hot mixture, stirring until well-blended. Add shrimp, wine, lemon juice and salt. Heat through. Serve over toast points.
Serves 4-5.