1 lb. shrimp, shelled and deveined
3 c. wild rice
Garlic (1 to 2 cloves)
1/2 stick butter
Tarragon vinegar (1/4 c.)

Melt butter in pan, add garlic, tarragon vinegar and shrimp. Saute 5 minutes.

Serve over rice. Cook rice according to directions. Season to taste with tarragon vinegar.