Basque Style “Shrimp a la Plancha”

  • 3/4 lb peeled and deveined shrimp
  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 1/4 cup white wine
  • Juice and zest of one lemon
  • 2 Tbsp chopped parsley
  • Kosher salt and fresh cracked black pepper

In heavy bottomed skillet, heat the butter and oil together over medium heat.  Make sure your shrimp are dry before adding them.  Season them with salt and pepper and add them to the hot pan.  Do not stir or move them, just let them lightly brown.  After about 2 minutes, turn them and add the white wine, letting it reduce down to a syrup.  Add the lemon juice, lemon zest and chopped parsley and serve immediately.

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