Shrimp Scampi

By rossboys

Ingredients

• 2 Tbsp extra-virgin olive oil
• 3 lg garlic cloves, minced
• 2 Tbsp finely chopped shallots
• Salt
• Freshly ground pepper
• 1/2 cup dry white wine, divided
• 2 Tbsp fresh lemon juice, divided
• 1/2 cup unsalted butter, softened
• 2 tsp minced fresh parsley
• 2 tsp minced fresh tarragon
• 36 shrimp (~ 3-1/2 lbs)
• 6 to 8 sprigs fresh thyme
• 18 thin slices of French bread, toasted and brushed lightly with olive oil
• 6 thin slices of lemon, for garnish
• Parsley, for garnish

Details

Servings 6

Preparation

Step 1

Heat olive oil in small skillet over med heat. Add garlic and cook until pale golden, 1 min. Stir in shallots, 1/8 tsp salt and 1/8 tsp pepper, shaking the skillet, 2 min. Add 1/4 cup of wine, and boil until half of the wine has evaporated. Stir in 1 Tbsp lemon juice and boil until almost all of the liquid has evaporated. Transfer to a bowl; cool completely. Blend with butter, parsley and tarragon. Spoon butter onto a 12" piece of plastic wrap and roll it into a log; warp well. Chill.

Adjust rack to the lowest position in oven. Heat oven to 475 deg. Peel the shrimp, leaving the tail and last shell segment attached, then devein. Lay each shrimp flat and cut along the center of the shrimp. Pat shrimp dry. Lightly grease a jelly-roll pan with some of the flavored butter. Roll each half of the shrimp in toward and underneath the tail, forming a "6" on each side. Arrange the shrimp, tails up, on the prepared plan 1/2" apart. Cut the remaining butter into cubes and disperse among the shrimp. Add remaining wine and lemon juice. Scatter the thyme and a pinch of salt and pepper over the shrimp. Roast until the shrimp are firm and barely opaque in the center, 5 to 7 min. Place three pieces of the bread on each of 6 hot plates. Divide the shrimp among them. Drain the pan juices into a small pan and boil until the sauce is lightly thickened, 1 to 2 min. Spoon over shrimp. Garnish with lemon and parsley.