- 1/2 cup dry white wine
- 2 tablespoons white wine vinegar
- 8 garlic cloves, minced
- 1/2 cup chilled butter, cut into 1/2-inch pieces
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1 1/2 pounds uncooked large shrimp, peeled, deveined
- 2 tablespoons grated lemon peel
- 1 tablespoon chopped fresh chives
- Boil wine, vinegar and garlic in small saucepan until mixture is reduced to 1/4 cup, about 4 minutes. Reduce heat to low. Whisk in butter, 1 piece at a time, allowing butter to melt before adding more. Remove from heat. Stir in lemon juice. Season with salt and pepper. Cover and keep warm.
- Heat oil in large nonstick skillet over high heat. Sprinkle shrimp with salt and pepper. Add to skillet and sauté until shrimp are opaque in center, about 3 minutes. Transfer shrimp to plates. Drizzle lemon-garlic butter over. Sprinkle with lemon peel and chives and serve.