Ingredients:

  • 1 lb Large Shrimp (21-25 count), peeled and deveined, tails removed
  • 1 cup Dry Champagne or Prosecco
  • 0.5 cup Unsalted European-style butter, cubed and chilled
  • 2 Cloves Garlic, smashed
  • 1 Large Shallot, finely minced
  • 0.5 tsp Fine Sea Salt
  • 1 Slim French Baguette, sliced into 1/2 inch rounds
  • 3 tbsp Extra Virgin Olive Oil
  • 0.5 tsp Garlic Powder
  • 1 tbsp Fresh Chives, finely snipped
  • 1 tsp Lemon zest
  • 1 tsp Flaky Sea Salt

Instructions:

  1. Slice the bread into 1/2 inch rounds.
  2. Brush slices with olive oil and sprinkle with garlic powder. Bake at 375°F for 8 minutes until they shatter when bitten.
  3. In your skillet, combine champagne, smashed garlic, minced shallots, and fine sea salt.
  4. Simmer over medium heat for 5 minutes until the liquid reduces by half. This concentrates the wine's flavor.
  5. Add the shrimp in a single layer.
  6. Cook for 2 minutes per side until the shrimp are opaque and pink.
  7. Use a slotted spoon to transfer shrimp to a warm plate. Leave the liquid in the pan.
  8. Turn heat to low. Whisk in the chilled butter one cube at a time until a velvety sauce forms.
  9. Return the shrimp to the pan for 30 seconds to coat them in the luxurious sauce.
  10. Place one shrimp on each baguette round. Top with chives, lemon zest, and a pinch of flaky salt.