Shrimp Francese

1 pound large raw shrimp (14 to 16), peeled and deveined, tails on

3 large eggs (beaten)

½ C. grated Parmesan cheese (preferably on a Microplane)

½ C. all-purpose flour (for dredging)

½ C. chicken broth

½ C. white wine

2 lemons (1 juiced and 1 sliced)

1 T. extra-virgin olive oil (plus more as needed)

1 T. unsalted butter (plus more as needed)

¼ C. fresh flat-leaf parsley leaves (packed )

 

Slice each shrimp along the back to open (butterfly) slightly. Whisk together eggs and cheese in a shallow dish; place flour in another shallow dish. Dredge shrimp lightly in flour, then coat completely in egg mixture. Whisk together broth, wine, and lemon juice; set aside. Heat a large skillet over medium-high heat. Swirl in oil, then butter. Cook shrimp in 2 single-layer batches, adding more oil between batches as needed, until golden, about 1 ½ minutes on each side; transfer each batch to a plate when done. Pour broth mixture into skillet and cook, swirling skillet, until reduced by half, 1 to 2 minutes. Remove from heat, add lemon slices and parsley, and pour over shrimp. Serve immediately.