1 tbsp. olive oil
2 tbsp. butter
2 tbsp. minced shallot (about 1 large)
3/4 lb. shrimp, shelled and deveined
1 tbsp. capers
1/4 tsp. crushed dried tarragon
1 tbsp. lemon juice
Salt and pepper
1 1/2 c. cooked rice

Place olive oil and 1 tablespoon butter in skillet on medium heat. Add shallots. Saute until soft, not browned. Add remaining butter and shrimp. Saute until shrimp turns pink, about 3 minutes.

Add capers, tarragon, lemon juice, salt and pepper. Cook until heated through. Serve over hot rice. 2 servings.