1 1/2 lb. shrimp
3 tbsp. butter
2 tsp. tarragon
1/4 c. white wine
1/4 c. cream

Heat frying pan until medium hot, add butter. Add tarragon to melted butter. Toss shrimp in mixture, add wine. Put shrimp in a single layer, cook about 2 minutes. Turn shrimp individually and cook about 2 minutes more or until pink. Do not over cook. Remove shrimp from pan into a bowl. Bring liquid in pan to a boil. Boil for 1 minute. Add cream and stir until sauce thickens a bit. Add shrimp, stir to coat with sauce. Serve over rice. Proportions can be altered to suit your taste or to make more sauce.