Lemons, limes, and oranges lend sweet flavor to this colorful shrimp dish. Serve this meal with whole grain rice or pasta.
Thaw frozen shrimp, if using. Peel and devein shrimp. Set aside the finely shredded lemon and lime peels.
For sauce, in a medium saucepan, combine lemon and lime juices, orange juice concentrate, wine, sugar, salt, and pepper. Bring to boiling; boil gently about 5 minutes or until mixture is reduced by half (should have 1/2 cup). Stir in lemon and lime peels.
In a large skillet, melt the butter or margarine over medium-high heat. Add the shrimp; toss to coat. Add the sauce, shallots, and tarragon. Cook for 2 to 3 minutes or until shrimp turn pink. Remove tarragon sprigs.
Serve the shrimp mixture immediately over rice or pasta. Makes 4 servings.