1/2 cup olive oil
4 cloves garlic, peeled and finely minced
2 small onions, peeled and coarsely grated
1 tsp. coarse salt
1 small bunch fresh tarragon, finely chopped
1 1/2 lbs. large shrimp, peeled and deveined
Juice of 1 lemon

1/2 cup olive oil 4 cloves garlic, peeled and finely minced 2 small onions, peeled and coarsely grated 1 tsp coarse salt 1 small bunch fresh tarragon, finely chopped 1 1/2 lbs. large shrimp, peeled and deveined

1. Heat olive oil in a large skillet and saute" garlic and onions with salt over medium -low heat for 3 minutes. Add tarragon and cook for 1 minute. Do not let the mixture brown. Remove from heat and let cool.
2. Combine shrimp with onion mixture and lemon juice in a large bowl stirring well. Cover and let stand 30 minutes.
3. Preheat broiler to high. Arrange shrimp in a large oven proof skillet. Pour any remaining marinade over shrimp. Broil 5 minutes or until shrimp are pink and topping is browned. Serve immediately.
Serves 4.