1/4 c. pure olive oil
3 lbs. lg. shrimp, shelled and deveined with shells reserved
1 med. tomato, chopped
2/3 c. dry white wine
3 tbsp. fresh tarragon
1/2 c. heavy cream
1 lg. bunch watercress (lg. stems removed)
1 head of leaf lettuce
1 head of red leaf lettuce
3 tbsp. red wine vinegar
1/2 c. virgin olive oil
2 tbsp. plain yogurt

In a skillet, place 2 tablespoons of olive oil and saute the shells until the shells are pink, add the tomatoes, wine, salt and 1/2 cup of water, bring to boil, then reduce heat and cook for 10 minutes. Add cream and 2 tablespoons of the tarragon, cook for another 10 minutes. Strain and discard the shells. Bring the remaining liquid to a boil. Again, reduce heat to medium and reduce the liquid by 1/3.

In skillet, saute the shrimp in olive oil until it is cooked (slightly opaque) 5 minutes. Add to the sauce and set aside. Toss lettuce and watercress in large salad bowl. Add salt and pepper to taste, whisk in, first the vinegar, then the olive oil, yogurt and remaining tarragon. Combine and serve.

May substitute bay scallops for shrimp or add to shrimp. NOTE: Always mix vinegar first, then the oil, oil first would coat the leaves so the vinegar could not get in the pores.