- Ready In:
- 1⁄2 cup all-purpose flour, for dredging
- 3 large eggs, well beaten
- 1⁄2 canola oil
- 12 jumbo shrimp, shelled, deveined, and butterflied with tails left on
- 2 garlic cloves, crushed with the side of a heavy knife
- 3⁄4 cup dry white wine
- 3 tablespoons fresh lemon juice
- 1⁄4 teaspoon fine sea salt (or to taste)
- 1 tablespoon Dijon mustard
- 3 tablespoons unsalted butter, at room temperature
- 2 teaspoons very finely chopped parsley
- 4 lemon wedges, for serving
- Place the flour and the beaten eggs in two separate shallow bowls near the stove.
- In a 12-inch saute pan, heat the oil over medium-high heat. Dredge the shrimp in flour, shaking off the excess. Dip each shrimp into the egg wash, letting the excess drip back into the bowl for a moment.
- Place the shrimp, butterflied side down, in the hot oil. Cook undisturbed for 3 minutes, until pale golden.
- Add the garlic and cook for one minute more, stirring. (Cook the shrimp in badges, if nesessary to avoid overcrowding).
- Drain off all but about one teaspoon of the cooking oil. Add the white wine, lemon juice and salt.
- Bring to a boil and cook for one minute. Transfer the shrimp to heated plates and increase the heat to high.
- Whisk in the mustard and simmer the sauce until it is reduced by two-thirds, about 2 minutes.
- Remove the pan from the heat and swirl in the butter, shaking the pan vigorously to bring the sauce together.
- Discard the garlic and spoon a little over sauce over each serving.
- Sprinkle the edges of the plates with parsley, place a lemon wedge on the side, and serve.
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