Great Seafood Appetizer or Main Dish
If necessary, peel and devein the shrimp. Do not cut or split open, leave them whole.
Heat the olive oil in a saute skillet until really hot, season the shrimp with salt & pepper, place them in the hot pan and saute them until turning white on the inside and light brown on the outside, about 2-3 minutes on each side.
Remove the shrimp from the pan, set aside.
now add the slivered garlic to the still hot oil and toast the slivers until golden brown, careful not to burn them. Then add the shallots, saute for an additional 1 minute, then add the basil, tomato and zest.
Stir well, saute for a short time as the pan should be still hot, now deglaze with the white wine, add the lemon juice, lea & perrins and hot sauce (optional).
Place the shrimp in the sauce and simmer for a minute, or until you think the shrimp are cooked properly, depending on the size.
Lower the heat of the pan to light simmer.
Now add the 3 1/2 oz. of butter and stir it into the sauce with a small whip or a wooden spoon, by incorporating the butter slowly to form a creamy, binding sauce.
Turn off the heat. It shouldn't be boiling anymore at this point otherwise the butter will clarify and the sauce becomes oily.
Place the toasts on serving a dish, place a shrimp on each piece, ladle sauce mixture over each shrimp, covering the shrimp and toast.
Decorate with fresh basil or thyme sprig and serve immediately so the toast doesn't get soggy when it arrives at the table.
by Chef Ulrich Koepf