4 Tbsp. Butter Olive Oil
6 garlic cloves, sliced
1 1/2 lbs. large shrimp, peeled and deveined
2/3 c. dry white wine
2 Tbsp. Tarragon Olive Oil
salt and pepper
Heat butter and oil in a skillet, add garlic. Add shrimp and cook until pink, about 2 minutes. Add wine and half of Tarragon Olive Oil, simmer until shrimp are pink. Stir in remaining Tarragon Olive Oil, salt and pepper to taste.
* Tested in Holiday Entertaining Cooking Class