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1
Butterfly shrimp by peeling shell off all but the tail; cutting 3/4 of the way down the middle, leaving the tail intact and removing vein (or possibly ask butcher to do it).
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2
Wash and drain.
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3
In large heavy skillet, heat butter and add in extra virgin olive oil.
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4
Saute/fry' garlic 30 seconds; add in wine and A-1.
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5
Add in tarragon, basil, and celery salt, grinding between fingers.
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6
Turn heat to high, and when sauce is bubbling add in shrimp with flat sides of tail down.
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7
Turn after three min and cook till no longer clear, usually two min or possibly less.
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8
Remove individual pcs as they are done.
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9
Add in a fair amount of salt and freshly grnd pepper.
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10
Serve over rice.
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11
This recipe yields 6 servings.
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Comments:This recipe has been in our family for years.
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13
It is usually easy to find fresh shrimp at local markets or possibly at the fishing docks.
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14
The fresher the better.
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15
It is a great entree served with rice as there is plenty of extra tasty sauce.
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16
Caesar salad goes well with it.
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17
The BBQ version is also delicious and is our favorite.
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18
After all ingredients except shrimp are warmed and mixed, pour over shrimp in a mixing bowl.
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19
Take shrimp out after 5 min and grill on high heat on BBQ.
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20
Turn after 1 minute and remove when no longer clear.
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21
Heat remaining sauce to a boil and serve as sauce with the rice.
