- 2 lemons
- 2 cups loosely packed cilantro leaves, finely chopped, plus more for garnish
- 1 clove garlic, minced
- 1 large shallot, minced
- 1/4 cup plus 4 teaspoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 16 jumbo shrimp (about 1 1/4 pounds), shells on
- 1/4 cup dry white wine
- Squeeze juice from 1 lemon into a small bowl. Add cilantro, garlic, shallot, 1/4 cup olive oil, salt, and pepper. Combine, and set aside.
- Using a paring knife, split each shrimp down the back, cutting just enough to expose the vein. Remove veins, leaving shells and tails intact.
- Fill the spaces between the shells and flesh with cilantro mixture.
- Cut second lemon into 8 wedges. Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Arrange 8 shrimp and 4 lemon wedges in skillet; sauté until shrimp is pink and opaque, about 3 to 4 minutes per side. Remove from pan, and set aside. Repeat with remaining shrimp and lemon, adding remaining 2 teaspoons olive oil. Pour white wine into empty skillet. Using a wooden spoon, scrape up any cooked-on bits; cook over medium-high heat until reduced by half, about 1 minute. Pour sauce over shrimp, and garnish with cilantro.
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