1 pound raw large jumbo shrimp, de-thawed if frozen, deveined and shelled – see kitchen note

kosher salt, as desired

3 tablespoons unsalted butter, room temperature

1 small shallot, minced

1 garlic clove, minced

1/4 cup dry white wine, like sauvignon blanc

2 teaspoons finely chopped parsley leaves

Method:

1.   On a large plate, use a paper towel to gently dry shrimp. Season with salt and set to the side.

2.   In a large skillet over medium heat, add butter and allow to melt. Add shrimp and allow to cook undisturbed for 1 minute. Flip and cook the second side until cooked through, approximately 1 – 2 additional minutes. Transfer to a plate and set to the side.

3.   To the skillet, add shallots and allow to cook until soft, approximately 1 – 2 minutes. Add garlic and allow to cook until just fragrant, approximately 15 – 30 seconds. Add wine and using a wooden spoon, scrape up any brown spots. Cook while occasionally stirring until wine reduces by half.

4.   Remove pan from heat, add shrimp, toss to evenly coat.

5.   Serve shrimp with fresh parsley to garnish.

Kitchen Note: If using frozen shrimp, place them in a large bowl and cover with cold water. Change out the water frequently ensuring the water stays cold. Or, if time allows, place them in a paper towel lined bowl in the lowest part of your refrigerator overnight.