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Season shrimp with salt and pepper.
Using 2 large sauté pans, heat the oil until it begins to smoke.
Over high heat, sauté shrimp for 6-7 minutes.
Transfer to warm plate and keep warm.
To each pan add 1 minced shallot and 1 tablespoon minced tarragon.
Sauté for 2 to 3 minutes.
Deglaze each pan with sherry then combine the sauce in one pan.
Add cream and reduce the sauce until it coats the back of a spoon.
Whisk in butter, one piece at a time.
Whisk in mustard at the last minute.
Do not let sauce boil, or it will become grainy.
Correct seasoning to taste.
Arrange shrimp decoratively on serving plates, nap with sauce, and sprinkle with chives.