1 tbsp. olive oil
1 tbsp. unsalted butter
1 lg. shallot peeled and minced
1/2 c. dry champagne
1 c. heavy cream
1/2 tsp. fresh tarragon minced
Salt

Combine oil and butter cook shallots until soft. Add champagne raise heat to high and reduce to half. Add cream simmer and reduce to half. Add tarragon and keep warm do not boil or sauce will break. Boil 6 shrimp per person.

Place shrimp on top of sauce on plate. Garnish with white chocolate and chopped fresh chives. Serves 4.