This is another dish that evolved with no measuring, so I am sort of guessing quantities. It’s pretty error proof. I changed it a bit since my mom made it. The good vinegar she liked is no longer available, so I added wine to make up for it.
About 1 - 1 1/2 pounds medium size shrimp, peeled, deveined
1 - 2 tablespoons butter to start, more later...
2 - 3 tablespoons white wine vinegar
1/2 cup white wine
2 teaspoons dry basil
Pinch of dry marjoram
Start shrimp in butter in a large sauté/frying pan, before they are done, add wine, vinegar and dry basil. Toss and cook until the shrimp are just done (no longer transparent looking).
Remove shrimp to a serving bowl. Reduce pan juices until most of the “water” is gone. (If it gets too dry, just add a dash of wine or water.)
Remove from heat and whisk in 4 - 8 tablespoons butter in small bits so it will emulsify. Serve with or on the shrimp.
This dish is great even with reduced fat. Use 1 tablespoon of olive oil and omit the sauce. Best with Basmati rice.
Note: I don’t use a non-stick pan because the little bits that stick to the pan add flavor to the sauce.