1 1/2 to 2 pounds large shrimp
2 cups Chardonnay
2 shallots, minced
3 Tablespoons butter
1/4 teaspoon cayenne, (optional)
1/2 cup heavy cream
chopped parsley for garnish
salt to taste
Combine wine, shallots, two tablespoons butter, a large pinch of salt, and cayenne pepper in a large skillet. Bring to a boil over high heat, once boiling turn heat down and simmer until the wine is reduced and the sauce is about 1/2 cup, about 10 minutes.
While the sauce is reducing, peel and butterfly shrimp.
When the sauce is reduced, add shrimp to skillet and cook, stirring occasionally, until cooked through, about 3 minutes. Stir in remaining butter and cream and stir until heated through. If needed add more salt and cayenne to taste. Divide shrimp among plates and spoon sauce over the shrimp. Garnish with parsley and serve. Accompany this with your favorite cooked pasta or rice. Enjoy with a glass of Chardonnay.