Instructions: Heat olive oil in a small skillet over medium heat. Add garlic and cook until pale golden, 1 minutes. Stir in shallots, 1/8 tsp salt, and 1/8 tsp pepper, shaking the skillet, 2 minutes. Add 1/4 cup of wine, and boil until half of the wine has evaporated. Stir in 1 tbsp lemon juice and boil until almost all of the liquid has evaporated. Transfer to a bowl; cool completely. Blend with butter, parsley, and tarragon. Spoon butter onto a 12 inch piece of plastic wrap and roll it into a log; wrap well. Chill.

Adjust rack to the lowest position in the oven. Heat oven to 475 degrees.

Peel the shrimp, leaving the tail and last shell segment attached, then de-vein.

Lay each shrimp flat and cut along the center of the shrimp. Pat shrimp dry.

Lightly grease a jelly-roll pan with some of the flavored butter. Roll each half of the shrimp in toward and underneath the tail, forming a "6" on each side. Arrange the shrimp, tails up, on the prepared pan 1/2 inch apart. Cut the remaining butter into cubes and disperse among the shrimp. Add remaining wine and lemon juice. Scatter the thyme and a pinch of salt and pepper over the shrimp. Roast until shrimp are firm and barely opaque in the center, 5 to 7 minutes. Place three pieces of the bread on each of 6 hot plates. Divide the shrimp among them. Drain the pan juices into a small pan and boil until the sauce is lightly thickened, 1 to 2 minutes. Spoon over shrimp. Garnish with lemon and parsley. Serve immediately.

Makes 6 servings.

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