Roasted Shrimp With Champagne-Shallot Sauce

• 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
• 2 tablespoons chopped fresh Italian parsley

1. Simmer Champagne and shallots until reduced to 1/2 cup, about 25 minutes. do ahead Sauce base can be made 2 days ahead. Cover; chill in pan.
2. Combine 3 1/2 tablespoons oil, shrimp, 2 1/2 teaspoons thyme, and 1 3/4 teaspoons lemon peel in large bowl; sprinkle with salt and pepper. Toss. DO AHEAD
3. Position 1 rack in bottom third and 1 rack in top third of oven. Preheat to 450u0b0F. Brush 2 heavy large rimmed baking sheets with oil. Arrange shrimp on sheets. Roast until opaque, 6 minutes.
4. Meanwhile, bring sauce base to simmer; remove from heat. Whisk in butter in 4 additions. Whisk in remaining 1 teaspoon thyme and 1/2 teaspoon lemon peel. Season with salt.
5. Arrange green beans on large platter; top with shrimp. Spoon some sauce over; sprinkle with parsley. Serve, passing remaining sauce separately.

brut champagne, shallots, olive oil, shrimp, fresh thyme, lemon peel, butter, fresh italian parsley

Taken from www.epicurious.com/recipes/food/views/roasted-shrimp-with-champagne-shallot-sauce-238526 (may not work)