White Wine Compound Butter with Grilled Shrimp

Bring to a medium high heat, and reduce until almost all the liquid has been evaporated. Strain the liquid and shallots through a cheesecloth into a food processor. Add butter and parsley to food processor. Blend in food processor until butter is thoroughly mixed with parsley.

Take 3 tablespoon of compound butter and melt in a saute pan.

In a grill pan, cook shrimp on medium high heat. Combine cooked shrimp with butter compound.

Serve and enjoy

*The butter compound can keep for several week in a refrigerator or freezer.