Instructions: 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 ask butcher to do it). Wash and drain. In large heavy skillet, melt butter and add olive oil. Saute garlic 30 seconds; add wine and A-1. Add tarragon, basil, and celery salt, grinding between fingers.

Turn heat to high, and when sauce is bubbling add shrimp with flat sides of tail down. Turn after three minutes and cook until no longer clear, usually two minutes or less. Remove individual pieces as they are done. Add a fair amount of salt and freshly ground pepper. Serve over rice.

This recipe yields 6 servings.

Comments:
This recipe has been in our family for years. It is usually easy to find fresh shrimp at local markets or at the fishing docks. The fresher the better. It is a great entree served with rice as there is plenty of extra tasty sauce.

Caesar salad goes well with it. The BBQ version is also delicious and is our favorite. After all ingredients except shrimp are warmed and mixed, pour over shrimp in a mixing bowl. Take shrimp out after 5 minutes and grill on high heat on BBQ. Turn after 1 minute and remove when no longer clear. Heat remaining sauce to a boil and serve as sauce with the rice.

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