3 tbsp canola oil
1 shallot, finely chopped
1 garlic clove, finely chopped
¼ cup dry white wine
½ tsp chopped thyme
¾ cup worcestershire sauce
½ cup low sodium chicken broth
2 dozen large shrimp, shelled and deveined
kosher salt and pepper
2 tbsp unsalted butter, cut into tablespoons
sliced scallion, for garnish
In a medium saucepan, heat 1 tbsp of the canola oil. Add the shallot and garlic and cook over moderate heat, stirring occasionally, until softened, about 3 minutes. Stir in the wine and thyme and cook until reduced by half, about 2 minutes. Add the worcestershire sauce and broth and cook until reduced to ½ cup, about 15 minutes.
In large skillet, heat the remaining 2 tbsp of canola oil. Season the shrimp with salt and pepper. Cook over moderately high heat, turning once, for 2 minutes total. Stir in the sauce and cook, stirring until thickened, about 2 minutes. Stir in the butter until incorporated and season with salt. Transfer the shrimp to a platter and garnish with scallions.
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