2 tablespoon butter
1 clove garlic, crushed
1 lb fresh lg. shrimp, peeled and split lenghtwise
1 tablespoon lemon juice
1/4 teaspoon tarragon
3 tablespoon grainy Dijon mustard
2 tablespoon minced fresh parsley
Cooked Rice
Melt butter in sauté pan. Add garlic and shrimp. Cook over high heat, stirring constantly–1 to 2 mintues or until shrimp curl. Remove from heat. Toss in lemon juice, tarragon, mustard and parsley. Serve over rice.