Learn how to butterfly shrimp and then dig into this delectable seafood feast glazed in a spicy white wine and garlic butter sauce — YUM!
I love to serve a pile of shrimp on its own or tossed together with spaghetti for a simple but celebratory meal, perfect to savor our fleeting final days of summer!
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Prep Time: 15 minutes
Cook time: 25 minutes
1 stick cold unsalted butter, cubed and divided
1 shallot, minced
1 fresno chili or serrano, finely chopped, seeds removed for mild
3 cloves garlic, minced
1/2 cup dry white wine
1 lemon, juiced, divided plus additional to serve
2 tablespoons extra-virgin olive oil, plus additional for greasing the pan
1 ½ pounds jumbo/colossal shrimp, shells and tails on (mine was 10 to 12 shrimp per pound)
2 tablespoons fresh mint leaves, chopped plus additional for garnish
2 tablespoons fresh parsley, chopped
Kosher salt and freshly ground black pepper, to taste
For the Spicy Garlic Butter Sauce:
•In a medium saucepan, add 2 tablespoons of butter and place the remaining butter into the fridge to remain cold—this helps the sauce emulsify correctly.
•Heat the butter over medium heat until melted, add the shallot, fresno chili, and garlic and allow to cook until softened and translucent, 3 minutes. Add the white wine and allow to reduce by half, 3 minutes or so. Season with salt.
•Once reduced, remove the chilled butter from the fridge. Remove the saucepan from the heat and add the butter, whisk the butter into the sauce until melted and smooth completely off the heat—this allows it to emulsify slowly and not break. Add the juice of half a lemon and season again with salt if needed. Divide into two bowls, stir mint and parsley into one bowl and set aside. Keep butter sauce warm with a plate on top to trap the heat.
•Prepare the shrimp. Peel the shrimp, leaving the tails on. Working on the back side of the shrimp with a paring knife, slice down the shrimp from tail to tip about ¾ of the way through the shrimp. Remove any intestinal tract in the shrimp and discard. Be sure to slice far enough into the shrimp that it’s butterflied and can sit upright on the grill.
•Once all shrimp are butterflied, add them to a medium bowl and drizzle with olive oil and season with salt and pepper. Toss to evenly coat.
•Grease a grill or grill pan lightly with oil and heat to medium-high heat. Place the shrimp onto the grill pan and allow to cook for 2 to 3 minutes per side. During the last minute or two of cooking, spoon a little bit of the garlic butter sauce without the herbs over the shrimp. You know the shrimp is cooked when it’s pink and opaque in color. Remove the shrimp to a plate.
•Squeeze the remaining half of the lemon over the shrimp and drizzle with the garlic butter sauce with the herbs over the shrimp or serve on the side. Garnish with additional mint leaves.