Ingredients:

  • 1 lb (454g) Jumbo Shrimp (16/20 count), peeled and deveined, tail-on
  • 1 tbsp (15ml) Extra Virgin Olive Oil
  • 0.5 tsp (3g) Sea Salt
  • 0.25 tsp (1g) Freshly cracked black pepper
  • 0.5 tsp (1g) Smoked paprika
  • 1 cup (240ml) Dry Champagne or Sparkling Wine (Brut)
  • 1 large shallot, finely minced
  • 2 cloves garlic, microplaned or minced
  • 1 tsp (7g) Honey or Agave nectar
  • 4 tbsp (56g) Unsalted Butter, chilled and cut into small cubes
  • 1 tbsp (4g) Fresh Italian parsley, finely chopped
  • Lemon wedges for serving

Instructions:

  1. Pat the shrimp extremely dry with paper towels to ensure a proper sear. Season with salt, pepper, and paprika. Heat the oil in the skillet over medium-high heat until it shimmers. Add shrimp in a single layer, cooking for 90 seconds per side until they are pink and have a visible golden crust. Remove shrimp from the pan and set aside on a plate.
  2. Lower the heat to medium. Add the minced shallots to the residual oil and sauté for 1 minute until translucent. Add the garlic and cook for 30 seconds until fragrant. Pour in the Champagne, using a whisk to scrape up the fond from the bottom of the pan.
  3. Simmer the Champagne and shallot mixture for about 4–5 minutes, or until the liquid has reduced by half and appears slightly syrupy. Stir in the honey to balance the acidity.
  4. Turn the heat to low. Add the chilled butter one cube at a time, whisking constantly until each piece is melted and the sauce looks creamy and opaque. Return the shrimp and any accumulated juices to the pan. Toss for 60 seconds until the shrimp are fully cooked and glazed. Garnish with fresh parsley.