3 lbs. lg. shrimp, peeled & deveined
1/3 c. olive oil
6 med. garlic cloves, blanched in boiling water 2 minutes, drained & finely minced
3/4 c. dry white wine
1 1/2 tbsp. fresh lemon juice
3/4 c. (1 1/2 sticks) unsalted butter, cut into 1/2" pieces
2 tbsp. chopped parsley
1 tbsp. snipped fresh chives
2 tsp. chopped fresh tarragon or 1/2 tsp. dried, crumbled
Freshly ground pepper
Salt

Pat shrimp dry. Heat oil in heavy large skillet over medium-high heat. Add shrimp and saute until just opaque, about 3 minutes. Remove with slotted spoon and drain on paper towels.

Remove all but 1 tablespoon oil from skillet. Place over medium low heat, add garlic and stir 30 seconds. Pour in wine, increase heat and reduce mixture by 1/3. Add lemon juice and return to boil. Remove from heat. Swirl in butter 1 piece at a time, blending until creamy. Stir in parsley, chives and tarragon. Season with pepper. Taste and season with salt and additional lemon juice if desired. Arrange shrimp on individual plates. Spoon sauce over top and serve.