Peppered Tarragon Shrimp
Source: Karl E. Moser

1 medium-size red bell pepper
2 cloves garlic
2 tbl. olive oil
12 oz. large uncooked shelled and deveined shrimp, thawed if frozen
3 tbl. lemon juice
2 tbl. (1/4 stick) butter or margarine
1 tsp. dried tarragon, crumbled
1/8 tsp. crushed red pepper flakes, or to taste
salt to taste
2 tbl. chopped parsley
cooked long-grain white rice (optional)

Core and seed bell pepper and cut it into 1/4-inch-wide strips. Peel and finely chop the garlic. In a large skillet or wok, heat oil over moderately high heat. Add shrimp, bell pepper, and chopped garlic. Sauté until the shrimp turn pink, 2 to 3 minutes. Add lemon juice, butter, tarragon, and pepper flakes to the shrimp-and-pepper mixture. Cook until the butter melts, stirring constantly, about 1 minute. Season with salt and sprinkle with parsley. Place the shrimp on a warm serving platter. Serve with hot white rice on the side, if desired.

Thanks to Shawn's Recipe Kitchen for this recipe.