Santa Barbara Shrimp with Mustard

Directions Season the shrimp with salt and pepper. Using 2 large saute pans, heat the oil until it begins to smoke. Over very high heat, saute the shrimp for 6 to 7 minutes. Transfer to a warm plate, set aside, and keep warm. To each saute pan, add 1 minced shallot and 1 tablespoon minced tarragon. Saute for 2 to 3 minutes. Deglaze each pan with the sherry and then combine the sauce in one pan. Add the cream and reduce the sauce until it coats the back of a spoon. Whisk in the butter, 1 small piece at a time. Whisk in the mustard, just at the last minute. Do not let the sauce boil, or the mustard will become grainy. Correct seasoning to taste. Arrange the shrimp decoratively on serving plates, nap with sauce, and sprinkle with chives. Per Serving (excluding unknown items): 1095 Calories; 73g Fat (68.4% calories from fat); 63g Protein; 13g Carbohydrate; 1g Dietary Fiber; 663mg Cholesterol; 864mg Sodium. Exchanges: 8 1/2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 13 1/2 Fat; 0 Other Carbohydrates.