Shrimp with Basil-Garlic Butter
12 jumbo shrimp (3/4 pound), shelled and deveined
1 1/2 tablespoons olive oil
2 teaspoons minced garlic
1/3 cup dry white wine
1 tablespoon fresh lemon juice
2 tablespoons chopped sun-dried tomatoes packed in oil
6 tablespoons cold unsalted butter, cut into pieces
1/2 cup shredded fresh basil
Preheat oven to 350 degrees F.
Season shrimp with salt and pepper. Heat oil in a large nonstick skillet over
moderately high heat until hot but not smoking and sauté shrimp 1 minute per
side. Transfer shrimp to a baking dish and bake in middle of oven until just
cooked through, about 7 minutes.
While shrimp bakes, add garlic to skillet and cook, stirring, over moderate heat
15 seconds, then stir in wine, juice, and tomatoes. Boil, stirring occasionally,
until liquid is reduced by two thirds.
Swirl in butter and basil over low heat and season with salt
Serve shrimp with sauce. Serves 4 as a first course.