so, the marinated shrimp with champagne beurre blanc from champagne thursday was devine! we had smaller shrimp (31-40/lb) on hand, so i cooked them in a grill pan instead of under the broiler. and since it was a main course, i served the shrimp over baby greens and asparagus that had been steamed in the left over marinade.
next time i’ll only use 3/4 c of butter in the beurre blanc, as the full amount was a bit much.
ps. the o cuvee vinegar is fantastic. i tossed the greens in just a touch of evoo and some o along with s&p. yum!