Ingredients

The following ingredients have 4 Servings
  • 1 lb large shrimp (peeled and deveined - leave the tails on (if desired))
  • Kosher salt and freshly ground black pepper
  • 2 tbsp olive oil
  • 2 tbsp garlic (minced)
  • 1 cup quality dry white wine (don't use cooking wine!)
  • 1 tbsp Worcestershire sauce
  • 5 tbsp fresh lemon juice (about 2 lemons)
  • 1/4 cup chicken stock
  • 4 tbsp 1/2 stick of unsalted butter
  • 2 tbsp fresh parsley (chopped)

Instruction

  • Lightly season the shrimp all over with salt and pepper.
  • Heat the oil in a large skillet over high heat.
  • Add the garlic and cook until translucent, about 2 minutes.
  • Add the shrimp and sauté until pink and fully cooked, about 3 to 5 minutes.
  • Transfer cooked shrimp to a paper-towel lined plate.
  • In the same pan, over medium-high heat, add the wine, Worcestershire sauce, lemon juice, and stock. Bring to a boil.
  • Reduce heat to medium and cook until liquid is reduced by half, about 6 - 7 minutes.
  • Whisk in butter and season to taste with salt and pepper.
  • Add shrimp to re-heat, tossing to coat well with sauce, for about 1 minute.
  • Sprinkle with parsley, just before serving.