Barbecue Shrimp

By Cubby

Ingredients

• 3 tablespoons canola oil
• 1 shallot, finely chopped
• 1 garlic clove, finely chopped
• 1/4 cup dry white wine
• 1/2 teaspoon chopped thyme
• 3/4 cup Worcestershire sauce
• 1/2 cup low-sodium chicken broth
• 24 large shrimp, shelled and deveined
• Kosher salt
• Pepper
• 2 tablespoons unsalted butter, cut into tablespoons
• Sliced scallions, for garnish

Details

Servings 6
Cooking time 30mins
Adapted from foodandwine.com

Preparation

Step 1

In a medium saucepan, heat 1 tablespoon of the canola oil. Add the shallot and garlic and cook over moderate heat, stirring occasionally, until softened, about 3 minutes. Stir in the wine and thyme and cook until reduced by half, about 2 minutes. Add the Worcestershire sauce and broth and cook until reduced to ½ cup, about 15 minutes.

In a large skillet, heat the remaining 2 tablespoons of canola oil. Season the shrimp with salt and pepper. Cook over moderately high heat, turning once, for 2 minutes total. Stir in the sauce and cook, stirring, until thickened, about 2 minutes. Stir in the butter until incorporated and season with salt. Transfer the shrimp to a platter and garnish with scallions.