Shrimp a la Francaise 4 cloves minced garlic 2 lbs large shrimp 1/4 cup olive oil 1/4 cup dry white wine 1 1/3 Tbsp fresh lemon juice 1/4 lb cubed butter 1 1/3 Tbsp chopped parsley 3/4 Tbsp snipped chives 1 1/3 tsps chopped tarragon salt/pepper Blanch garlic in boiling water for 2 mins; drain & mince. Peel & devein shrimp, wash & pat shrimp dry. Heat oil in large skillet. Add shrimp & saute till pink (3 mins). Remove from pan & drain on paper. Remove all but 1 Tbsp of oil from pan. Place over med. heat & add garlic. Cook 30 secs. Pour in wine, increase heat & cook till reduced by one-half. Add lemon juice & return mixture to boil. Remove from heat. Whisk in butter, a piece at a time, until sauce is thick & creamy. Stir in parsley, chives & tarragon. Season w/salt, pepper & additional lemon juice. Arrange shrimp on individual plates; spoon the sauce over top & serve immediately.