Butter Rum Shrimp - cooking recipe

Ingredients

5 Tbsp. margarine
48 large shrimp, peeled and deveined
pinch of salt
1/4 tsp. coarse ground black pepper
4 Tbsp. chopped green onions with some tops
1 tsp. dried tarragon
3 Tbsp. light rum

Preparation

In a large skillet, melt 2 tablespoons of margarine; add salt, pepper and shrimp.
Saute for 2 minutes until shrimp turn pink. Remove with slotted spoon.
Melt remaining margarine; add green onions and tarragon and saute for 3 minutes.
Add rum, stirring constantly to deglaze and cook for 30 seconds.
Return shrimp to pan with any extra liquid and cook for 1 minute or until hot. Serve over yellow rice.