1/2cupdry white wine or low-sodium chicken stock or broth
1tablespoonchopped fresh rosemary or thymeoptional but definitely worthwhile!
1/4cupchopped fresh parsley
cooked rice,pasta, grits, or toasted bread (for serving)
Pat the shrimp dry with paper towels and place in a large bowl.
Sprinkle with salt, black pepper, and cayenne pepper. Toss to coat.
Heat 2 tablespoons of butter in a large skillet over medium heat until it melts. Add the shallot and let cook for 1 to 2 minutes, until it just begins to soften. Add the shrimp in a single layer and let cook undisturbed for 1 minute. With tongs or a wide spatula, turn over the shrimp.
Add the wine and garlic. Cook until the shrimp are no longer translucent and the wine has reduced by half, about 2 to 3 minutes more.
Remove the skillet from the heat. Stir in the remaining 1 tablespoon of butter. Zest the lemon directly over the skillet, then cut the lemon in half. Juice half of the lemon over the top and slice the other half into wedges for serving. Add the rosemary and parsley, then toss to combine. Serve immediately with lemon wedges.
TO STORE: Place leftovers in an airtight storage container in the refrigerator for up to 2 days.
TO REHEAT: Cooked shrimp are typically best enjoyed the day they are made but can be reheated very gently in the microwave or on the stovetop over low heat covered with a lid. Note that shrimp tend to dry out easily when reheated, so warm them slowly and gently and keep a close eye on them for best results.