Ingredients

2 cups brut Champagne

1/2 cup minced shallots

• 3 1/2 tablespoons olive oil plus additional for brushing
• 2 3/4 pounds uncooked large shrimp (13 to 15 per pound), peeled, deveined, tails left intact
• 3 1/2 teaspoons chopped fresh thyme, divided
• 2 1/4 teaspoons finely grated lemon peel, divided

• 1/2 cup (1 stick) butter, room temperature, diced

• Blue Lake Green Beans with Lemon and Thyme
• 2 tablespoons chopped fresh Italian parsley

Description

Present The Shrimp Atop The Green Beans.

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