Champagne Shrimp

• sauce
• 2 cups champagne
• 1/2 cup chopped shallot
• 2 tablespoons white wine vinegar
• 1/4 teaspoon whole black peppercorn
• 1 cup butter, cut into 16 pieces
• marinade
• 1 cup champagne
• 1/4 cup olive oil
• 3 tablespoons chopped shallots
• salt & fresh ground pepper
• 24 large shrimp
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon chopped fresh parsley (or use 1 tsp dried, each)
• nonstick cooking spray

1. for sauce: heat champagne, shallots, vinegar and peppercorns in a saucepan and boil until reduced to 1/4 cup, about 20 minutes, set aside. for marinade: combine champagne, oil, shallots, pepper and shrimp in a plastic bag and seal.
2. marinate for 30-60 minutes heat oven to broil remove shrimp to a broiler pan that's been sprayed with non-stick spray, discard marinade broil shrimp 2 minutes per side, remove. rewarm sauce over medium heat, adding butter in bits and whisking until melted before adding more.
3. season with salt and pepper if desired serve 4 shrimp per plate and spoon sauce around.
4. sprinkle each plate with fresh herbs.

sauce, champagne, shallot, white wine vinegar, black peppercorn, butter, marinade, champagne, olive oil, shallots, salt, shrimp, fresh chives, tarragon, parsley, nonstick cooking spray

Taken from www.food.com/recipe/champagne-shrimp-76325 (may not work)