Ingredients

  • 50 frozen, cleaned shrimp, defrosted
  • Seven Tbs butter, cut into 1 Tbs pieces
  • Salt and freshly ground black pepper
  • 1/2 cup WVOO Pineapple balsamic vinegar
  • 1 Tbs chopped mixed fresh herbs (chives, tarragon, and flat leaf parsley)
  • Lemon wedges (optional)

Directions

Put a colander or large strainer in a bowl and set it beside the range. In a large skillet set over high heat, melt 1 Tbs butter. When it froths, add the shrimp and season well with salt and pepper. Stir several time as the shrimp cooks. They may brown slightly, which is good. They’re done as soon as they’re just cooked through and are opaque 3-5 minutes (cut one in half to check). Remove the pan from the heat, transfer the shrimp with a slotted spoon to the colander.

Cover the shrimp loosely with foil and set aside to keep warm while making the sauce. Pour off all but 1 or 2 Tbs of liquid from the pan. Set the pan back over high heat and add the remaining 5 Tbs butter, swirling the pan once or twice until the butter turns light nut brown, about 2 minutes. (Any brown bits that have stuck to the pan will become even browner, but they shouldn’t urn).

Immediately pour WVOO Pineapple balsamic vinegar into the pan and start scraping up the brown bits. Continue to scrape and cook until the sauce thickens somewhat and starts to appear glaze-like, about 2 minutes. The sauce will reduce to a scant 1/2 cup.

Turn off the heat and stir in the drained shrimp (discard and accumulated liquid in the bowl) to coat them lightly with the sauce and briefly rewarm them without cooking any further. Taste and adjust the seasonings, if necessary.

Sprinkle with the fresh herbs and serve immediately with lemon wedges, if desired!