2 lbs. shrimp, shelled & deveined
1/4 c. flour
Salt & black pepper
8 tbsp. butter
2 tbsp. finely chopped shallots
1/2 c. dry white wine
1 1/2 c. heavy cream
2 tbsp. each finely chopped parsley & tarragon
18 skinned cherry tomatoes (can drop in boiling water 15-35 seconds, pour off water & peel tomatoes)
2 tbsp. lemon juice

1. Dredge shrimp in flour seasoned with salt and pepper. Heat 6 tablespoons butter in a large skillet; cook shrimp until lightly browned on one side. Turn and brown lightly on the other. Transfer to a warm platter.

2. Add shallots and 1 tablespoon butter to skillet. Add wine and cook, stirring around bottom and sides, until wine is almost totally evaporated.

3. Add cream, parsley and tarragon and bring to a boil. Add shrimp and cherry tomatoes; heat. Season to taste with salt and pepper. Swirl in remaining butter and lemon juice. 4 to 6 servings.

Good company fare.