- 1 1/2 tsp olive oil
- 2 clove(s), medium garlic clove(s), minced
- 1 1/2 Tbsp uncooked shallot(s), finely chopped
- 1/4 cup(s) white wine, divided
- 1 Tbsp fresh lemon juice, divided
- 2 tsp fresh parsley, fresh, minced
- 1 tsp fresh tarragon, minced
- 1 tsp fresh thyme, fresh, minced
- 1/4 tsp table salt
- 1/4 tsp black pepper, freshly ground
- 2 Tbsp regular butter, at room temperature
- 1 1/4 pound(s) uncooked shrimp, jumbo-size, shelled and deveined*
- Warm a large skillet over a medium-low heat; add oil and heat until shimmering. Add garlic and cook, stirring constantly, about 1 minute. Add shallots and sauté for 5 minutes. Add 2 tablespoons of wine and 1/2 tablespoon of lemon juice; stir, scrapping bottom of pan with a wooden spoon. Cook, stirring occasionally, until shallots are translucent, about 5 more minutes; allow to cool.
- In a small bowl, combine shallot-wine mixture, parsley, tarragon, thyme, salt and pepper with softened butter; refrigerate until butter hardens (can be made 1 day ahead).
- Preheat oven to 475°F.
- Using a medium-sized oven-proof casserole dish or skillet, arrange shrimp in a ring, tails up and touching one another for support; place bits of chilled herbed butter around shrimp. Pour remaining wine and lemon juice in bottom of dish. (Or cook in four individual oven-proof dishes as pictured above.)
- Roast in oven until shrimp turns pink and butter starts to sizzle, about 4 to 5 minutes. Yields about 3 jumbo shrimp per serving.
Perfect for company, this dish looks great and is easy to prepare—especially when assembled in 4 individual oven-proof dishes. Make the butter ahead of time and have your shrimp already cleaned and on ice. When company arrives, just assemble the ingredients in a baking dish (or dishes) and pop in the oven.*You can leaves the tails on if you prefer.