Created by Linky on March 6, 2020
Step 1: Place the shallot in a saucepan with half the chopped tarragon, the vinegar and the peppercorns. Bring to a boil, then set it aside for 3 minutes.
Step 2: Melt 3 tablespoons of the butter, set aside.
Step 3: Put the egg yolks in a small saucepan set in a larger one of hot water and beat until frothy, adding the melted butter little by little.
Step 4: Stir in the shallot/tarragon mixture and the remaining chopped tarragon.
Step 5: Season the Bearnaise sauce with the salt and sugar.
Step 6: Remove the small saucepan from the hot water.
Step 7: Wash and dry the shrimp, and sprinkle with the lemon juice.
Step 8: Preheat a toaster oven or broiler.
Step 9: Toast the bread and spread with the remaining butter.
Step 10: Top with shrimp and pour sauce over.
Step 11: Toast in the toaster oven for 2 to 3 minutes, or set under broiler - do not let it burn!