- 1/2 tablespoon Madeira
- 1/2 tablespoon freshly squeezed lemon juice
- 1 1/4 teaspoons ground mace
- 1 teaspoon piment d'Espelette (see Note)
- Kosher salt
- 1 stick unsalted butter, at room temperature
- 1/3 cup finely chopped flat-leaf parsley
- 1/2 tablespoon minced lemon zest
- 1/2 teaspoon minced garlic
- 12 large head-on shrimp (about 1 1/2 pounds)—heads and tails left on, bodies shelled and deveined
- Kosher salt
- Freshly ground pepper
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- make the spiced butter In a small bowl, combine the Madeira, lemon juice, mace, piment d'Espelette and 1 1/2 teaspoons of salt; mix well. Let the spice mixture stand at room temperature for 10 minutes, then mix in the butter.
- prepare the gremolata and shrimp In a small bowl, combine the parsley, lemon zest and garlic. Season the shrimp with salt and pepper. In a large skillet, heat 2 tablespoons of the olive oil. Add half of the shrimp and cook over moderately high heat, turning once, until golden brown and just cooked through, 2 to 3 minutes per side. Add 2 tablespoons of the spiced butter to the skillet and cook until lightly browned; add 1 tablespoon of the lemon juice and toss to coat the shrimp in the sauce. Using tongs, transfer the shrimp to a serving platter. Strain the butter sauce through a sieve into a small bowl. Repeat with the remaining olive oil, shrimp, lemon juice and 2 more tablespoons of the butter. Season the butter sauce with salt and drizzle it over the shrimp. Top with the gremolata and serve.
The spiced butter can be refrigerated for up to 1 week or frozen for 1 month.
Piment d'Espelette is a mildly spicy, ground red pepper. It's available at specialty food shops, or at zingermans.com.
Try a fragrant, full-bodied white.