1 lb. shrimp, shelled and deveined
2 tbsp. butter
1 tbsp. vegetable oil
1 clove garlic, chopped
1/4 tsp. tarragon
1/4 c. curacao liqueur
1/4 c. dry white wine
2 tbsp. frozen orange juice concentrate
1 orange, peeled, seeded and sectioned
Salt and pepper to taste
1/4 c. toasted walnuts, chopped

Heat butter and oil over low heat. Cut shrimp in half lengthwise and saute about 2 minutes. Add garlic, tarragon, curacao, white wine, orange juice concentrate, orange, salt and pepper and cook until heated through, stirring often. Serve over steamed rice and garnish with walnuts. Makes 2 to 3 servings.