1 pound frozen shrimp, peeled, deveined and thawed (I leave tails on)
2 to 3 cloves of garlic, grated
¾ cup Pinot Grigio or another dry white
couple of dashes of Tabasco sauce (or a hot sauce you like)
couple of dashes of Worcestershire sauce
1 lemon, zested and cut into quarters
½ cup chopped fresh parsley (reserve a little for serving)
½ tsp red pepper flakes (optional)
2 TBS canola oil
Angel hair pasta, garlic bread or rice for serving
Here is what you need to do:
Toast the bread crumbs in a small skillet over medium high heat with a couple of small pats of butter.Don’t leave them alone, stir constantly until toasted, just a couple of minutes then set to the side.
Blot the shrimp dry and sprinkle both sides with some salt. In a large skillet over medium high heat, heat the oil until shimmering.Place the shrimp in the pan, keeping them spaced apart.Add some pats of butter around the shrimp as they cook. The smaller the shrimp the faster they will cook. Do not overcook them, they only need one to two minutes per side. Remove shrimp from pan and place on a platter, if they are slightly under that’s OK, they will be going back into the pan.
Add the rest of the butter to the pan along with the garlic. Stir the garlic around until fragrant, about 30 seconds.Add the wine and scrape off any brown bits on the bottom of the pan, then add in the Worcestershire, Tabasco and lemon zest.Let simmer for about 4 minutes, lower the heat a bit more and add in the parsley and juice from 2 of the lemon quarters.
Place the shrimp back into the pan and toss in the sauce. Sprinkle with a little red pepper flakes (optional) and squeeze in the rest of the lemon juice.Pour everything onto a platter, and top with breadcrumbs and a final finish of parsley.Serve with the bread or if using pasta or rice, put the shrimp and sauce right on top of it.Let’s Eat!!