Ingredients
Sauce
2 tablespoons Frank's RedHot Original Cayenne Pepper Sauce
2 tablespoons extra-virgin olive oil
2 tablespoons water
¼ slice hearty white sandwich bread, torn into small pieces
1 tablespoon chopped fresh parsley
2 garlic cloves, chopped
2 teaspoons paprika
½ teaspoon pepper
Shrimp
2 pounds extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed
Salt and pepper
1 tablespoon extra-virgin olive oil
½ cup finely chopped onion
3 garlic cloves, sliced thin
1 cup dry white wine
2 tablespoons unsalted butter, cut into 2 pieces
2 tablespoons chopped fresh parsley
Directions
1
FOR THE SAUCE: Process all ingredients in blender until smooth, about 2 minutes, scraping down sides of blender jar as needed.
2
FOR THE SHRIMP: Sprinkle shrimp with ½ teaspoon salt and ¼ teaspoon pepper; set aside. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add onion and ½ teaspoon salt and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add wine and bring to boil. Cook until reduced by half, about 4 minutes.
3
Add shrimp and cook, stirring occasionally, until opaque and just cooked through, about 4 minutes. Stir in butter and sauce and cook until butter is melted and sauce is heated through, about 1 minute. Season with salt and pepper to taste. Sprinkle with parsley and serve.