Prawns with Lemon-Garlic Butter

1/2 cup dry white wine

2 tablespoons white wine vinegar

8 garlic cloves, finely minced

1/2 cup chilled butter, cut into pieces

2 tablespoons fresh lemon juice

1 teaspoon lemon zest

Salt and freshly ground black pepper to taste

2 tablespoons olive oil

1 1/2 pounds uncooked large shrimp, peeled, deveined

1 tablespoon chopped fresh flat-leaf parsley

Boil wine, vinegar and garlic in small saucepan until mixture is reduced to 1/4 cup, about 4 minutes. Reduce heat to low. Whisk in butter, 1 piece at a time, allowing butter to melt before adding more. Remove from heat. Stir in lemon juice and zest. Season with salt and pepper. Cover and keep warm.

Heat oil in large skillet over high heat. Sprinkle shrimp with salt and pepper. Add to skillet and sauté until shrimp are opaque in center, about 3 minutes. Transfer shrimp to plates. Drizzle with lemon-garlic butter. Sprinkle with parsley and serve.

Serves 4