Ingredients:
2 cups champagne
1/2 cup chopped shallots
2 tablespoons white wine vinegar
1/4 teaspoon whole black peppercorns
1 cup butter, cut into 16 pieces
1 cup champagne
1/4 cup olive oil
3 tablespoons chopped shallots
salt & fresh ground pepper
24 large shrimp
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh parsley ( or use 1 tsp dried, each)
nonstick cooking spray
Directions:
for sauce: heat champagne, shallots, vinegar and peppercorns in a saucepan and boil until reduced to 1/4 cup, about 20 minutes, set aside. for marinade: combine champagne, oil, shallots, pepper and shrimp in a plastic bag and seal.
marinate for 30-60 minutes heat oven to broil remove shrimp to a broiler pan that’s been sprayed with non-stick spray, discard marinade broil shrimp 2 minutes per side, remove. rewarm sauce over medium heat, adding butter in bits and whisking until melted before adding more.
season with salt and pepper if desired serve 4 shrimp per plate and spoon sauce around.
sprinkle each plate with fresh herbs.
Servings: 6
Time preparation: 30 min.
Time total: 60 min.