Ingredients

  • 1 ¾ pounds jumbo shrimp, shell on

  • 1 tsp. kosher Salt

  • 1 ½ tsp. Dayboat Spice Blend

  • 4 Tbsp. extra virgin olive oil

  • 4 Tbsp. unsalted butter, cold

  • 2 large cloves garlic, minced

  • ¼ cup white wine

  • ½ cup shrimp stock

  • 1 sprig fresh thyme

  • freshly squeezed juice of half a lemon

  • 2 Tbsp. flat leaf parsley, chopped

  • freshly ground black pepper to taste

For the stock

  • reserved shrimp shells 

  • 2 bay leaves

  • ¼ cup white wine

  • 1 sprig parsley

  • 1 large garlic clove, smashed

  • ¼ tsp. black pepper, freshly ground 

  • 1 quart cold water

*Click on the spice(s) for more suggested uses



Directions:

  • Peel and devein the shrimp. In a mixing bowl, toss the shrimp thoroughly with the salt and Dayboat Spice Blend. Set aside.

  • Prepare the stock by adding the shrimp shells to a medium sized saucepan, along with bay leaves, wine, parsley, garlic, black pepper and water. Bring to a boil, then reduce heat to simmer for ten minutes while you prepare the remaining ingredients.

  • In a large saute pan over medium heat, add the olive oil along with 1 Tbsp. of the butter. When the butter is almost fully melted, add the garlic and cook, stirring constantly for 30 seconds. The goal is to allow the aroma of the garlic to perfume the oil without taking on any color thus becoming bitter.

  • Add the white wine and bring to a simmer. Allow the wine to reduce by half.

  • Add the stock and sprig of thyme. Bring to a simmer - allow to reduce by one third.

  • Working quickly, add the shrimp and cook on one side for 30 seconds or until the first side starts to become opaque.

  • Swirl the remaining butter into the sauce along with the cilantro and lime juice. Season with freshly ground black pepper.

  • When the butter is fully incorporated, the sauce is done.

  • Serve with warm tortillas, rice or crusty bread for dipping.