1 lb. butter
1/3 c. white wine
1/4 c. dry sherry
1 tsp. black pepper
1 tsp. tarragon
1 tsp. rosemary
1/2 tsp. thyme
1/2 c. chopped garlic
2-3 lbs. med. shrimp

Clean and devein uncooked shrimp. Have butter room temperature. Blend all ingredients (except shrimp) with electric mixer until smooth and fluffy. Melt in frying pan. Add shrimp and saute until done, approximately 5 to 7 minutes. Serve over rice pilaf. Serves 10.