Jumbo Citrus Shrimp

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.