This version of the Italian-American classic is sized for 2 persons and is adapted from Alex Guarnaschelli’s book Cook with Me.  It is a quick saute, rather like a more lemony version of Gambas al ajillo (shrimp in garlic sauce) .  So the important thing is to have all the ingredients prepped and ready when you start cooking.  I served this with Sourdough Baguette

1 Tbs. extra virgin olive oil

1 Tbs. unsalted butter, divided

12 oz. peeled shrimp

Kosher salt

2 large cloves of garlic, finely chopped

3 oz. dry white wine

¼ tsp. dried red pepper flakes

1 dash Tabasco or other hot sauce

1 dash Worcestershire sauce

¼ cup chopped fresh parsley

Zest and juice of ½ lemon

Dry the peeled shrimp with paper towels and sprinkle them with kosher salt.  Combine in a small bowl the hot sauce, Worcestershire sauce, parsley, lemon zest, and lemon juice.

In a large skillet heat the oil over medium high heat.  When the oil is hot, add the shrimp in a single layer and add ½ Tbs. of butter.  Brown them first on one side and then on the other, for 2-4 minutes in total.  With a slotted spoon, remove the shrimp to a plate.  Add the remaining butter and the garlic.  Cook until the garlic is softened, about 2 minutes, and then add the wine and pepper flakes.  Reduce the heat to medium, and cook, stirring frequently and scraping the bottom of the skillet, until the wine has nearly evaporated.  Add the shrimp back to the skillet and add the small bowl of seasonings.  Stir and cook until you are sure that the shrimp is fully cooked and is well mixed with the sauce.  Test the seasoning of the sauce.  Serve with a crusty bread.