Review of last recipe (photo above) - Not exactly an appetizing pic ... I love chicken livers and this recipe was really good, but I don't need a recipe to make this.

TODAY'S RECIPE - SAUTEED SHRIMP WITH GARLIC AND HERBS

Serves 4-6

3 lbs large shrimp; peeled and deveined
1/3 cup olive oil

6 medium garlic cloves, blanched in boiling water for 2 minutes and finely minced
3/4 cup dry white wine (substituting vermouth)
1 1/2 tbsp lemon juice
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2" pieces
2 tbsp chopped parsley
1 tbsp snipped chives
2 tsp chopped tarragon or 1/2 tsp dried
salt and pepper

Pat shrimp dry.  Heat oil in heavy large skillet over med-high heat.  Add shrimp and saute until just opaque; about 3 minutes.  Remove with slotted spoon and drain on paper towels.

Remove all but 1 tbsp oil from skillet.  Place over med-low heat, add garlic and stir for 30 seconds.  Pour in wine, increase heat and reduce mixture by one-third.  Add lemon juice and return to boil.  Remove from heat.  Swirl in butter one piece at a time, blending until creamy.  Stir in parsley, chives and tarragon.  Season with pepper, then taste and season with salt and additional lemon juice, if desired.  Arrange shrimp on individual plates and spoon sauce over top and serve.