Instructions
- Dredge the Shrimp: Season the shrimp with salt and pepper. Beat the eggs with a tablespoon of water in a shallow bowl and place the flour in another. Coat the shrimp in the flour and eggs.
- Pan Fry the Shrimp: Heat a large nonstick pan over medium heat and add a teaspoon of olive oil to lightly coat the bottom. Cook the shrimp in a single layer for two to three minutes on each side or until the shrimp is opaque and cooked through. Transfer it to a large plate and repeat the process with the remaining shrimp.
- Spicy Francese Sauce: Whisk the broth with a tablespoon of flour and then add the juice of one lemon. Pour two teaspoons of Calabrian chili oil into the pan and sauté the garlic for 30 seconds over medium heat. Add the chili peppers and wine, and cook until reduced by half. Next, pour in the broth, bring it to a boil, and simmer for about five minutes until it thickens. Add the butter and let it melt.
- Final Steps: Return the shrimp to the skillet and cook for a minute until heated. Remove it from the heat, squeeze the remaining half lemon on top, and garnish with parsley.
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