Quick and easy! This recipe is sure to be a hit!
1 pound large shrimp
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
3 tablespoons unsalted butter
1 small shallot, minced
1/2 cup dry white wine (substitution: low-sodium chicken stock)
4 cloves garlic, minced
1 tablespoon chopped fresh rosemary or thyme
1/4 cup chopped fresh parsley
Peel and devein the shrimp, rinse under cold water, then pat dry and place in a large bowl. Sprinkle with salt, black pepper, and cayenne pepper. Toss to coat.
Zest the lemon and set the zest aside. Cut the lemon in half, set one half aside for later. Slice the remaining half in about 1/8 inch rounds, set aside.
Heat 2 tablespoons of butter in a large skillet over medium heat until it melts. Add the shallot and sliced lemon and let cook 1 to 2 minutes, until the shallot just begins to soften and the lemon wedges are weeping.
Add the shrimp in a single layer and let cook undisturbed for 1 minute. With tongs or a wide spatula, turn over the shrimp.
Add the wine and garlic. Cook until the shrimp are no longer translucent and wine has reduced by half, about 2 to 3 minutes more.
Remove the skillet from the heat. Stir in the remaining 1 tablespoon butter. Add the lemon zest and the juice from the remaining half of the lemon. Add the rosemary/thyme and parsley, then toss to combine. Serve immediately.
Serve over pasta or white rice, or enjoy with garlic bread!