Pan-roasted brussels sprouts and shrimp

Ingredients: 

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

Preparation:

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.