Season the shrimp with the salt and pepper. Using 2 large sauté pans, heat the oil until it begins to smoke. Over very high heat, sauté the shrimp for 6 to 7 minutes. Transfer to a warm plate, set aside and keep warm.

To each sauté pan, add 1 minced shallot and 1 tablespoon minced tarragon. Saute the shrimp 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 the 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 be grainy. Correct seasoning to taste.

Arrange the shrimp decoratively on serving plates, nap with sauce, and sprinkle with chives.

This recipe yields 6 servings.

Comments: This was one of the most requested appetizers at Ma Maison. The shrimp will be crisp and succulent when sautéed over very high heat.

Wine Recommendation: A fume blanc is a great choice for this dish.