Butterflied Florida Shrimp Scampi

• 2 lbs large shrimp
• 1/4 lb butter
• 2 tablespoons A.1. Original Sauce
• 2 tablespoons dry white wine
• 1 teaspoon dried basil
• 1/4 teaspoon tarragon
• 1/2 teaspoon celery salt
• 1 tablespoon garlic, minced
• salt
• pepper

1. Shell and devein the shrimp. Wash and drain.
2. In a large heavy skillet, melt butter and add olive oil. Saute garlic 30 seconds; add wine and A1. Add tarragon, basil, and celery salt, grinding between fingers.
3. Turn heat to high, and when sauce is bubbling add shrimp. Turn after three minutes and cook until no longer clear, usually two minutes or less. Remove individual pieces as they are done. DO NOT OVERCOOK.
4. Add a fair amount of salt and pepper. Serve over rice or pasta.

shrimp, butter, original sauce, white wine, basil, tarragon, celery salt, garlic, salt, pepper

Taken from www.food.com/recipe/butterflied-florida-shrimp-scampi-145213 (may not work)