Recipe - Tarragon Mustard

3 tablespoon Lemon juice
2 teaspoon Dried whole tarragon
1 Small clove garlic, minced
23 Mediumsized fresh shrimp,
peeled and deveined (1/2lb)
24 Sliced fresh mushroom (1/2
inchthick) (about 1 lb)
1 tablespoon Water
1 tablespoon Chopped fresh parsley
1 One half teaspoon Dijon mustard
1/8 teaspoon Pepper

Combine first 3 ingredients; stir well. combine half of lemon juice
mixture and shrimp in a 9inch glass pieplate; toss well. Cover and
marinate in refrigerator 1 hour, stirring occastionally. Combine mushroom
slices and remaining lemon juice mixture; toss well. Cover and set mixture
aside. Arrange shrimp spokefashion in a single layer with yhickest portion
toward outside of pieplate. Cover with heavyduty plastic wrap and vent.
Microwave at HIGH 2 minutes to 2 minutes 20 seconds or until shrimp is
done, rearrange shrimp and rotating pieplate a halfturn after a minute.
Drain shrimp and reserve marinade. Add water and next 4 ingredients to
reserved marinade, stirring with whisk. Add shrimp; toss well. Thread 1
mushroom slice and 1 shrimp onto each of 24 wooden picks. Yeild 24
appetizers (about 15 calories each).

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini