Yields about 4 to 6 servings.
24 oz. bag shrimp, peeled and deveined
olive oil
3 garlic cloves, chopped
3/4 cup dry white wine
1 tbs. lemon juice
1 stick butter, cut into 1/2 inch pieces
1 tbs. dry parsley
1/2 tbs. dry chives
1 tsp. dry tarragon
salt and pepper
Pat shrimp dry.
Heat oil in a large skillet over medium-high heat.
Add shrimp and saute until opaque, about 3 minutes.
Remove with a spoon to a plate.
Add garlic and saute 30 seconds.
Pour in wine, increase heat to a boil and reduce by 1/3.
Add lemon juice and remove from heat.
Swirl in butter 1 piece at a time, blending until creamy.
Stir in herbs. Season with salt and pepper.
Add the shrimp back and serve.