Put the shrimp on a large platter and pat them completely dry with paper towels. Arrange the shrimp so they lay flat and in a single layer.

Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Add the butter to the skillet. When the foaming subsides, raise the heat to high, and invert the plate of shrimp over the pan so the shrimp falls into the pan all at once. Or you can put them into the pan one by one. But if you do, turn the heat to low until you get all the shrimp in. Then turn up the heat to medium.

Cook the shrimp, without moving them, for 1 minute. Add the garlic and cook for 1 minute. Turn the shrimp over and cook for 2 minutes. Transfer the shrimp to a bowl.

Return the skillet to the heat and pour in the Sauvignon Blanc and lemon zest. Boil the liquid until slightly thickened, about 30 seconds.

Scrape up any browned bits from the bottom into the pan with a wooden spoon.

Stir the lemon zest and parsley into the sauce. Pour the sauce over the shrimp, season with salt and pepper to taste and toss to combine.

Enjoy. Serve with garlic baguettes! See my recipe for garlic baguette.