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Nothing is better in the summer time then some BBQ shrimp and a nice salad. I really enjoyed the sauce of this dish. I took the leftover sauce and crawfish I had and mixed it with some pasta and that was also really good.

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If you have never emulsified a sauce before this is a great one to start with. You don’t think the butter will melt into the sauce, but trust me it does and it makes a much thicker and silky smooth sauce. The champagne vinegar as a nice twang to the sauce as well. I assume you could also use apple cider vinegar to change it up as well.

Gulf Coast Steamed Shrimp with Champagne Vinegar Sauce
(Adapted from Bryan Caswell)

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Shrimp
20 shrimp (26-30 per pound), shell removed and butterflied
1 tablespoon unsalted butter
salt and pepper

Preheat oven to 400 degrees F. Season the shrimp with salt and pepper and place on buttered sheet pan. Sprinkle 2 tablespoons of water around the shrimp. Steam in oven until just pink and cooked through, approximately 6-8 minutes. Remove from the oven and set aside to cool.

Instead of cooking shrimp like this I used some leftover BBQ shrimp that I had on hand.

Champagne Vinegar Sauce
2 shallots, finely diced
¼ cup champagne vinegar
½ cup heavy cream
8 tablespoons unsalted butter, chilled
½ teaspoon cayenne pepper
salt

Bring shallots and vinegar to a gentle boil in a sauce pan.

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Reduce heat and simmer until reduced by one half.

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Add heavy cream until warmed and remove from heat.

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Whisk in butter one piece at a time until emulsified with the cream and vinegar. Season with cayenne and salt to taste.

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Arugula Salad with Crispy Shallots
4 cups fresh arugula

Wash well and dry on paper towels. Transfer to a large bowl and just before serving, gently toss with your favorite vinaigrette.

Crispy Shallots
2 shallots, thinly sliced
1 tablespoon unsalted butter
2 tablespoons olive oil

Heat sauté pan on medium high. Add butter and olive oil.

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Once butter is melted, add the shallot rings.

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Once shallots are browned and crispy, set aside on paper towels to drain.

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