Lynda - could you post the recipe for the tarragon sauce? Pretty please?
This is the recipe (I'm sure you can just make the sauce):
Shrimp with Tarragon Sauce
1 pound raw large or jumbo shrimp
1 tspn lemon juice
1 tblspn olive oil
1 tblspn ICBNB
1/4 tspn dry mustard
1/2 tspn minced garlic or 1/4 tspn garlic powder
1 tspn tarragon
1/4 tspn Season-All (if you have it, if not, don't have to have it)
Shell and devein shrimp (if done beforehand, keep in bowl of water in fridge). Place olive oil, ICBNB and lemon juice in large sautee pan on low heat. When ICBNB is melted, add in spices and stir everything to mix evenly.
Place shrimp in single layer and cook on low heat until underside turns pink (about 4 minutes). Turn over gently and do the same on the other side.
Serve alone (or with side of brown or long-grained rice or on ww linguine or spaghetti, if on phase 2; pour sauce over the rice or pasta).