-
1
Combine the shallots, five garlic cloves, and 2 tablespoons of the oil in a minifood processor.
-
2
Process to make a smooth paste.
-
3
Pour 6 tablespoons olive oil and the remaining garlic into a large skillet over medium-high heat.
-
4
Let the garlic sizzle for a minute, then add half of the shrimp and all of the thyme sprigs.
-
5
Season with 1/2 teaspoon salt, and cook until the shrimp are seared but not fully cooked, about 1 to 2 minutes.
-
6
Remove to a plate, and repeat with the remaining shrimp and another 1/2 teaspoon salt.
-
7
Remove the shrimp and thyme from the skillet to the plate.
-
8
Add the remaining 4 tablespoons olive oil and the garlic-shallot paste to the same skillet set over medium heat.
-
9
Cook, stirring constantly, until the paste has dried out and begins to stick to the bottom of the skillet, about 2 to 3 minutes.
-
10
Return the thyme to the skillet, and pour in the white wine, lemon juice, the remaining 1 1/2 teaspoons salt, 4 tablespoons of the butter, and 1 cup water.
-
11
Bring the sauce to a rapid boil, and cook until reduced by half, about 4 to 5 minutes.
-
12
When the sauce has reduced, whisk in the remaining butter and return the shrimp to the pan.
-
13
Cook and toss until the shrimp are coated with the sauce and just cooked through, about 2 to 3 minutes.
-
14
Stir in the parsley.
-
15
If the sauce still seems too thin, stir in the bread crumbs and bring to a boil just to thicken.
-
16
Serve immediately.
