2 tbsp olive oil
10 oz Brussels sprouts, thinly sliced or shredded
2 cloves garlic, thinly sliced
1/2 lb small, clean shrimp
2 tbsp chopped fresh tarragon

In a large pan, heat the oil and cook the sprouts on medium to high heat. Stir occasionally until they are crispy and brown, about 4 to 5 minutes.

Stir in the garlic and cook, stirring about 30 seconds. Add the shrimp and cook until the shrimp turn bright pink about 2 to 3 more minutes.

Mix in the tarragon before serving.