Originally called "Candlelight Shrimp" and published in an old cookbook, The Flavor of New England, this recipe comes from the Candlelight Inn in Lenox, Massachusetts, which closed in 2004. Serves 4.
1 lb shrimp, 16-20 or 21-25 size, peeled and deveined (leave the tails on or not, as you wish)
2 Tbsp unsalted butter, melted
2 Tbsp non-fat plain Greek yogurt
4 cloves garlic, minced
2 Tbsp coarsely chopped fresh tarragon
2 tsp Dijon mustard
Few drops of hot sauce
Few drops of Worcestershire sauce
Few drops of red wine vinegar
1 Tbsp lemon juice
1-2 Tbsp sour cream
Preheat oven to 425°F.
In a small casserole dish, arrange the shrimp in a single layer.
In a small mixing bowl, whisk together the remaining ingredients, and pour over the shrimp.
Bake at 425F for 10-11 minutes, until the shrimp are pink and curled but not rubbery.
Serve immediately, with crusty bread to mop up the sauce.