A fantastically simple recipe with a wonderful end result for your shrimp.

Our Southwestern Dijon Tarragon Shrimp Sauté just fits. Follow the recipe to savor the end results.

Ingredients:

2 T. Butter Salted

3 T. Dijon Mustard

1/4 tsp Tarragon

1 T Lemon juice

1 T Minced Garlic

1 T Santa Barbara Rub formerly Southwestern Hickory Dry Rub

1 Lb Fresh Shrimp, peeled and split lengthwise

Blend Dijon, Tarragon, Southwestern Hickory Dry Rub and Lemon juice and hold aside. Melt butter in a skillet or pan and add shrimp and garlic. Saute until done. Remove shrimp and toss in mixture of Dijon, tarragon, and lemon juice. Pour shrimp over a plate of rice or a bed of mixed vegetables.

Serve.