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1
To make the flavored butter: Heat the olive oil in a small skillet over medium heat.
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2
Add the garlic and cook until pale golden, about 1 minute.
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3
Stir in the shallots, season generously with salt and pepper, and continue cooking, shaking the skillet, until the shallots are wilted, about 2 minutes.
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4
Add 1/4 cup of the wine, bring to a boil, and cook until about half of the wine has evaporated.
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5
Stir in 1 tablespoon of the lemon juice and boil until almost all of the liquid has evaporated.
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6
Transfer to a small bowl and cool completely.
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7
Add the butter, parsley, and tarragon and beat until blended.
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8
To make the butter easier to handle, spoon it onto a 12-inch length of plastic wrap and roll it into a log shape, completely wrapped in plastic.
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9
Chill thoroughly.
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10
(The flavored butter can be made several hours, or up to a few days, in advance.)
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11
Place the rack in the lowest position and preheat the oven to 475 F. Peel the shrimp, leaving the tail and last shell segment attached.
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12
Devein the shrimp by making a shallow cut along the curved back of the shrimp and extracting the black or gray vein that runs the length of the shrimp.
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13
Lay the shrimp flat on the work surface and, starting at the thick end, make a horizontal cut along the center of the shrimp, extending it about three-quarters of the way down.
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14
Pat shrimp dry.
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15
Using some of the flavored butter, lightly grease a shallow baking pan, such as a jelly-roll pan, or ovenproof saute pan into which the shrimp fit comfortably without touching.
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16
Place each shrimp on the work surface with the underside of the tail facing up and away from you.
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17
With your fingers, roll each half of the slit part of the shrimp in toward and underneath the tail, forming a 6 on each side of the shrimp which will lift the tail up.
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18
Arrange the shrimp, tails up, on the prepared sheet or saute pan as you work, leaving some space between.
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19
Cut the remaining flavored butter into 1/2-inch cubes and disperse the cubes among the shrimp.
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20
Mix the remaining 1/4 cup wine and 1 tablespoon lemon juice and add to the pan.
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21
Scatter the thyme sprigs over and around the shrimp.
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22
Season with salt and pepper and place the pan on the oven rack.
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23
Roast until the shrimp are firm and crunchy and barely opaque in the center, about 5 minutes.
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24
Transfer the shrimp to a hot platter or divide among hot plates.
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25
Drain the pan juices into a small pan.
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26
Bring to a boil over high heat and boil until the sauce is lightly thickened, 1 to 2 minutes.
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27
Spoon the sauce over the shrimp as is, or strain it first for a more velvety texture.
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28
Serve immediately.
