Richmond Shrimp Saute

• 1 tablespoon olive oil
• 1 12 lbs shrimp, shelled and deveined
• 2 medium beets, cooked and quartered
• 1 cup cooked corn
• 2 garlic cloves, chopped
• 1 tablespoon fresh tarragon, chopped
• 1 avocado, peeled, cut in wedges
• 1 teaspoon fresh parsley, chopped
• 1 lemon, juice of
• salt, to taste
• black pepper, to taste

1. heat oil in frying pan over high heat.
2. add shrimp and season well, cook for 2 minutes.
3. turn shrimp over and conitune cooking for 2 to 3 minutes.
4. remove shrimp from pan and set aside.
5. add vegetables and garlic to hot pan.
6. cook 1 minute over high heat.
7. return shrimp to pan and season if nessasary.
8. add tarragon and cook 2 minutes.
9. serve shrimp and vegetables garnished with wedges of avocado.
10. sprinkle with lemon juice and parsley and serve.

olive oil, shrimp, beets, corn, garlic, fresh tarragon, avocado, fresh parsley, lemon, salt, black pepper

Taken from www.food.com/recipe/richmond-shrimp-saute-383668 (may not work)