Shrimp with mustard

• 6-8 medium shrimp per person
• salt and freshly ground pepper
• 4 tbsps. mild-flavored oil, such as almond or safflower
• 2 medium shallots, minced
• 1 bunch fresh tarragon, minced
• 1/2 c. Chardonnay
• 1/2 c. heavy cream
• 1/2 lb. unsalted butter, cut into small pieces
• 2 tbsps. Dijon mustard
• 1 tbsp. minced chives

Season the shrimp with salt and pepper.

Using two large saute' pans, heat the oil until it begins to smoke.

Over very high heat, saute' the shrimp for 6 to 7 minutes.

Transfer to a warm plate, set aside, and keep warm.

To each saute' pan add 1 minced shallot and 1 tbsp. minced tarragon.

Saute' for 2 to 3 minutes.

Deglaze each pan with the Chardonnay and then combine the sauce in one pan.

Add the cream and reduce the sauce until it coats the back of a spoon.

Whisk in the butter, one small piece at a time.

Whisk in the mustard, just at the last minute

Do not let the sauce boil, or the mustard will become grainy.

Correct seasoning to taste.

Arrange shrimp decoratively on serving plates, nap with sauce, and sprinkle with chives.

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