For the shrimp:

16 large shrimp, cleaned and de-veined with tails left on.
4 very thin sliced prosciutto

For the sauce:

6 Tbls. unsalted butter, melted
2-3 cloves garlic, crushed
2 Tbls. fresh tarragon, chopped (or 1 tsp. dried)
2 tsp. Dijon mustard
1/8 tsp. Tabasco sauce
1/8 tsp. Worcestershire sauce
1/4 tsp. red wine vinegar
1/4 tsp. lemon juice
2 Tbls. white wine
1 Tbls. sour cream

Preheat oven to 400 degrees.

Cut each slice of prosciutto into 4 long strips, making 16 strips. Wrap each shrimp in a piece of prosciutto. Place wrapped shrimp in a baking dish.

Combine all other ingredients to make the sauce. Mix very well then pour over shrimp. Bake for 10-12 minutes, or until shrimp turns pink.

Serve warm.

Tip: You may also cook the shrimp and sauce separately, then use sauce as a dip.