2 lg. shallots, finely chopped
1/3 c. light olive oil
2 lb. med. size shrimp, shelled & deveined (can be fresh or frozen)
1/2 c. dry vermouth or apple juice
1/4 tsp. Angostura bitters, optional
1/8 tsp. salt
1/2 tsp. pepper
3 tbsp. lemon juice
1/4 tsp. tarragon
3 tbsp. parsley, optional
Lemon or lime wedges, optional

Saute shallots for 1 minute in olive oil in large skillet. Add shrimp and saute 8 minutes, or until light golden. Add remaining ingredients, except parsley and lemon or lime wedges. Simmer until liquid is gone. Sprinkle with parsley and serve with lemon or lime wedges. Makes 8 servings.