Sautéed Shrimp with Buttery Balsamic Vinegar Sauce
- 7 Tbs. butter, cut into 1 Tbs. pieces
- 1-¾ lb. large shrimp in the shell or about 50 frozen, cleaned large shrimp, defrosted
- 2 Tbs. chopped mixed fresh herbs, such as chives, tarragon, and flat-leaf parsley
- Lemon wedges (optional)
- ½ cup balsamic vinegar
- Salt and freshly ground black pepper
If using shrimp in the shell, peel and devein them (see How to peel and devein shrimp) . If using cleaned, defrosted shrimp, skip this step. Either way, dry the shrimp well with paper towels and set aside. Put a colander or large strainer in a bowl and set it beside the range. In a large skillet...