Shrimp with Vegetables

In a 12-inch skillet, melt 2 tablespoons butter over medium-high heat.

Add carrots, leeks, zucchini and mushrooms. Cook, stirring, 5 minutes.

Reduce heat to low, cover and cook until carrots are crisp-tender, about 5 minutes longer.

Remove vegetables to a plate and cover with foil to keep warm.

Add remaining 2 tablespoons butter and oil to same skillet and heat unti hot over medium-high heat.

Add shrimp and season with salt and pepper.

Cook, stirring, 2 to 3 minutes, until shrimp turn pink and are loosely curled.

Remove to a plate.

Add wine and cream to skillet and boil over medium-high heat, stirring occasionally, about 5 minutes to reduce and thicken sauce slightly.

Stir in Dijon and Pommery mustards, shrimp and vegetable mixture.

Heat through, about 2 minutes.

Garnish with snipped chives.