Instructions: Mix all ingredients together, adding dry to wet, until smooth. Cool until ready to use

In a heavy skillet over medium-high heat, warm the butter and oil. Saute the shrimp, and as the chunks begin to turn coral, add the garlic, shallots, tomatoes, herb mixture, salt and pepper. Toss together and saute for another 1-2 minutes. Remove the shrimp to a warm dish. Add the white wine, and scrape any bits from the bottom of the pan. Boil for a few minutes to reduce the sauce a bit. Add the shrimp back in and cook just to reheat. Roll a tablespoon or two of the shrimp into the crepes, and place on a bed of the rice. Top with a little of the sauce.

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