Shrimp with Garlic Butter


2 tbsp olive oil
20 raw jumbo shrimp
sea salt and pepper
4 garlic cloves, finely chopped
4 tbsp finely chopped fresh flatleaf parsley
juice of 1/2 lemon
5 tbsp dry white wine 2 tbsp butter, diced


  1. Heat the oil in a large, heavy-bottom skillet, Add the shrimp, season to taste with sea salt and pepper, and cook over medium heat for 2 minutes. Turn the shrimp over, add the garlic and parsley, and cook for an additional 2-3 minutes, or until the shrimp have changed color.
  2. Add the lemon juice and cook, stirring constantly, until it has almost evaporated.
  3. Using a slotted spoon, transfer the shrimp to a serving dish and keep warm.
  4. Pour the wine into the pan, bring to a boil, and cook until reduced by about half.
  5. Whisk in the butter, a piece at a time until the sauce has thickened. Pour some of the sauce over the shrimp and set aside the rest for dipping. Serve at once with the extra sauce.

Makes 4 servings.

Source: Garlic