1 cup breadcrumbs
4 tablespoons minced garlic
4 tablespoons extra-virgin olive oil
5 tablespoons unsalted butter
10 jumbo shrimp, cleaned and butterflied
TIP: TRY LOCAL KEY WEST PINK SHRIMP
Kosher salt and freshly cracked black pepper
3/4 cup white wine – GOOD white wine!
2 teaspoons Worcestershire sauce
1 lemon, zested and juiced
Cooked pasta, for serving, optional
2 tablespoons minced fresh parsley
- Put the breadcrumbs in a skillet over medium heat with 2 tablespoons garlic and 2 tablespoons oil. Cook, stirring, until the crumbs are toasted and caramelized, 5 to 8 minutes. Set aside.
- In large sauté pan, heat 1 tablespoon butter and 2 tablespoons oil over medium-high heat. Season the shrimp with salt and pepper. Add the shrimp to the pan and cook, without moving the shrimp, until caramelized on one side, about 3 minutes. Flip the shrimp over and cook for another 2 minutes; remove from the pan.
- In same pan over medium-high heat, add white wine and remaining 2 tablespoons garlic (don’t burn!) and cook for 1 minute. Return the shrimp to the pan. Add the Worcestershire, lemon zest and juice and remaining 4 tablespoons butter. Cook, simmering, until the liquid thickens.
- Add the pasta to the pan if using and additional salt if necessary. Transfer to serving bowls and top with the toasted breadcrumbs and parsley.
Serve with garlic bread and a chilled Sauvignon Blanc or a Hefeweizen