Alice's Special Shrimp

• 1 (or more) tablespoon butter
• 5 raw jumbo shrimp -- shelled/deveined
• 4 black olives -- pitted
• 4 green olives -- pitted
• 4 ripe cherry tomatoes
• 3 to 4 artichoke hearts (in oil, lightly drained)
• 1 handful fresh chopped parsley and scallions
• pinch dried tarragon, crumbled -- generous pinch
• 1 portion cooked orzo

Melt the butter in a saute pan over fairly high heat. Toss in the remaining ingredients, except the orzo, all at once. Let it all sizzle up, turning the shrimp once, and immediately serve over the orzo the moment the shrimp are cooked. It takes just minutes.
In the restaurant, each portion was cooked to order in its own little pan.
Four or so portions can be prepared at a time in a 12-inch or larger pan. The ingredients should not be crowded.
NOTES : This dish was created for visual and culinary effect. It turned out to be an all-time favorite at Alice's Restaurant. br> Recipe from "Best of the Best from New England"