SCAMPI:

3 lbs. lg. shrimp, peeled and deveined
6 cloves garlic, minced
1 1/2 tbsp. lemon juice
2 tbsp. parsley, chopped
1/2 tsp. dried, crumbled tarragon
1/3 c. olive oil
3/4 c. dry white wine
1 1/2 cubes butter, cut in 1/2-inch pieces
2 tbsp. chives or green onions, minced
Salt/pepper

Heat oil in heavy skillet over medium-high heat. Add shrimp and saute about 3 minutes. Remove shrimp and drain on paper towels. Remove all but 1 tablespoon oil from skillet. Place on medium-high heat; add garlic and stir 30 seconds.

Pour in wine, increase heat and reduce wine by 1/3. Add lemon juice and boil. Remove from heat. Swirl in butter 1 piece at a time, blending until creamy. Stir in parsley, chives and tarragon. Season with salt/pepper. Spoon sauce over shrimp and serve with risotto. Serves 4.

RISOTTO:

1 c. rice
1/4 c. onion, chopped
1/2 c. fresh Parmesan cheese, shredded
4 tbsp. butter
2 c. chicken broth

In medium saucepan, cook 1/4 cup chopped onion in 4 tablespoons butter until tender. Stir in 1 cup rice and 2 cups chicken broth. Bring to boil. Reduce heat and simmer 30-40 minutes uncovered. Stir in Parmesan.

Serves 4.