2 tsp. olive oil
1 tsp. garlic, minced
16 lg. shrimp, raw; peeled and deveined
1 tbsp. dried tarragon (or dried sweet basil)
1/4 c. dry white wine (such as Chablis or Chenin Blanc)
16 sm. black Greek olives
1 c. fresh tomatoes, peeled, seeded and diced
2 tbsp. fresh lemon juice
3 tbsp. feta cheese, freshly grated
1/4 c. scallions, chopped
1/8 tsp. black pepper, freshly ground

In heavy 8-inch saucepan, quickly saute garlic in oil over medium fire. Add shrimp and tarragon. Cook, covered, 4 or 5 minutes, tossing once. Add wine; cook, uncovered, a few seconds before adding olives, lemon juice, and tomatoes. Cook a few minutes more to soften tomatoes, and mix in cheese and pepper. Spoon onto 4 warmed ramekins. Sprinkle with scallions, and serve with brown rice or sourdough bread.

Serves 4.