1 1/4 pounds large shrimp, (16/20 or 21/25 count), peeled and deveined
2 tablespoons olive oil
1/2 cup white wine
6 tablespoons butter
1 tablespoon lemon juice
2 tablespoons chopped Italian parsley
1/2 teaspoon red pepper flakes
In a bowl, toss garlic, salt and pepper with the shrimp, which may be
refrigerated, well covered, for several hours at this point.
When ready to cook, heat oil in a large sauté pan over high heat until
it shimmers, then add shrimp and move shrimp around in the pan for about 2
minutes, or until the color just begins to turn from translucent.
Remove shrimp, reduce heat to medium-high and add wine, scraping up any
bits on the bottom of the pan. Cook for a couple of minutes to reduce, then
add butter and swirl the pan to melt it.
Put shrimp back into pan, stir about a minute to finishing cooking and
add lemon juice.
Remove to serving dish, sprinkle with parsley and red pepper flakes,
adding more pepper if desired.