Roasted Shrimp with Champagne-Shallot Sauce

Name: Roasted Shrimp with Champagne-Shallot Sauce
Yield: Makes 8 Servings
Ingredients: 2 cups brut Champagne; 1/2 cup minced shallots; 3 1/2 tablespoons olive oil plus additional for brushing; 2 3/4 pounds uncooked large shrimp (13 to 15 per pound), peeled, deveined, tails left intact; 3 1/2 teaspoons chopped fresh thyme, divided; 2 1/4 teaspoons finely grated lemon peel, divided; 1/2 cup (1 stick) butter, room temperature, diced; Blue Lake Green Beans with Lemon and Thyme; 2 tablespoons chopped fresh Italian parsley

By Jeanne Thiel KelleyPhotography by Pornchai Mittongtare

May 31, 2007

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