2 tbsp. butter
1 clove garlic, crushed
1 lb. fresh lg. shrimp, peeled and split lengthwise
1 tbsp. lemon juice
1/4 tsp. tarragon
3 tbsp. Dijon mustard
2 tbsp. minced fresh parsley

In large skillet, melt butter. Add garlic and shrimp. Cook over high heat, stirring constantly, 1-2 minutes or until shrimp curl. Remove from heat. toss in lemon juice, tarragon, mustard and parsley. Serve immediately over rice. Serves 4.