Roasted Shrimp with Champagne-Shallot Sauce

(22) Course Main Dishes

Ingredients in this Recipe

1/2 cup (1 stick) butter, room temperature, diced
1/2 cup minced shallots
2 1/4 teaspoons finely grated lemon peel, divided
2 3/4 pounds uncooked large shrimp (13 to 15 per pound), peeled, deveined, tails left intact
2 cups brut Champagne
2 tablespoons chopped fresh Italian parsley
3 1/2 tablespoons olive oil plus additional for brushing
3 1/2 teaspoons chopped fresh thyme, divided
Blue Lake Green Beans with Lemon and Thyme