Ingredients
2 tablespoons extra virgin olive oil
3 large cloves garlic, minced
2 tablespoons finely chopped shallots
Salt
Freshly ground pepper
1/2 cup dry white wine
2 tablespoons fresh lemon juice
8 tablespoons unsalted butter, at room temperature
2 teaspoons minced parsley
2 teaspoons minced fresh tarragon
36 “U-10” shrimp (about 3 1/2 pounds)
6 to 8 sprigs fresh thyme
Preparation
Heat the olive oil. Add the garlic. Cook, about 1 minute. Add shallots, season with salt and pepper, shaking, until shallots wilt, about 2 minutes. Add wine, biol till reduced by half. Add 1 Tbs lemon juice, then boil til almost all liquid has evaporated. Transfer to a bowl, cool.
Add the butter,parsley and tarragon and beat until blended. Shape herb butter into a log, wrap in siran and chill completely.
Place the rack in the lowest position and preheat oven to 475 degrees F. Peel the shrimp leaving the tail and last shell segment attached.
Peel and devein shrimp. Pat shrimp dry.
Using some of the flavored butter, lightly grease a low baking pan.
Arrange on the prepared sheet, leaving some space between. Disperse the cubes among the shrimp. Mix the remaining 1/4 cup wine and 1 tablespoon lemon juice and add it to the pan. Scatter the thyme sprigs over and around the shrimp. Season with salt and pepper and place the pan on the oven rack. Cook until the shrimp are firm and crunchy and barely opaque, about 5 minutes. Transfer shrimp to a hot platter.
Drain the juices into a small pan. Bring to a boil over high heat and boil until the sauce is lightly thickened, 1 to 2 minutes. Spoon the sauce over the shrimp as is, or strain. Serve immediately.
