Butterflied Florida Shrimp Scampi

Recipe Instructions Butterfly shrimp by peeling shell off all but the tail; cutting 3/4 of the way down the middle, leaving the tail intact and removing vein (or ask butcher to do it). Wash and drain. In large heavy skillet, melt butter and add olive oil. Saute' garlic 30 seconds; add wine and A-1. Add tarragon, basil, and celery salt, grinding between fingers. Turn heat to high, and when sauce is bubbling add shrimp with flat sides of tail down. Turn after three minutes and cook until no longer clear, usually two minutes or less. Remove individual pieces as they are done. Add a fair amount of salt and freshly ground pepper. Serve over rice. This recipe yields 6 servings.