Jumbo Shrimp With Tarragon Sauce

• 12 raw large shrimp, shell on
• olive oil, for brushing
• 1 1/4 cups white wine
• 1 garlic clove, minced
• 4 tablespoons parsley, chopped
• For the sauce
• 2/3 cup sour cream
• 4 tablespoons fresh tarragon, chopped
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice
• salt and pepper

1. Make the tarragon sauce: combine the soured cream, tarragon, mustard and lemon juice. Season with salt and pepper to taste.
2. Heat a large frying pan. Brush the shrimp with oil, add to the pan and cook over a high heat until they turn pink.
3. Keeping the heat high, add half of the wine and the garlic. Boil rapidly for 2-3 mins then stir in 2 tbs of the parsley.
4. When the wine has reduced slightly, lower the heat and add the remaining wine and season with salt and pepper.
5. Simmer for 5 minutes Spoon the cooking juices over the shrimp, sprinkle with the remaining parsley and serve hot with the tarragon sauce on the side.

shrimp, olive oil, white wine, garlic, parsley, sour cream, fresh tarragon, mustard, lemon juice, salt

Taken from www.food.com/recipe/jumbo-shrimp-with-tarragon-sauce-407529 (may not work)