1 medium-size red bell pepper
2 cloves garlic
2 Tbsp. olive oil
12 ounces large uncooked shelled and deveined shrimp, thawed if frozen
3 Tbsp. lemon juice
2 Tbsp. (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 Tbsp. 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. Saute 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.