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tarragon shrimp scampi

serve w/italian bread. sliced zucchini braised in a little broth, then dotted w/roasted red peppers makes a "simple, succulent veggie side dish." ricotta cheesecake is a good dessert to be served with it.

Ingredients:

2 tbs butter

2 tbs olive oil

6 lg. cloves garlic

1 1/4 lb large shrimp, peeled and deveined

2/3 c dry white wine

2 tbs chopped fresh tarragon

salt and freshly ground pepper

Directions:

1. In a lg. skillet, heat the butter and oil. Cook the garlic and shrimp over med. heat, stirring often, until the shrimp begin to turn pink, about 2 min.

2. Add the wine and half the tarragon. Simmer until the shrimp are pink, 2-3 minutes. Stir in the remaining half of the tarragon and season to taste w/salt and pepper.

Notes:

4 servings. From A Flash in the Pan by Brooke Dojny and Melanie Barnard.

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