- 2 cups Champagne or other dry sparkling wine
- 1/3 cup finely chopped shallots
- 2 tablespoons Champagne vinegar or other white wine vinegar
- 1/4 teaspoon whole black peppercorns
- 1 cup Champagne or other dry sparkling wine
- 1/4 cup extra-virgin olive oil
- 3 tablespoons minced shallots
- 1/2 teaspoon freshly ground black pepper
- 24 extra-large uncooked shrimp (about 2 pounds), peeled with tail left intact, deveined
- 1 tablespoon minced fresh chives
- 1 tablespoon minced fresh tarragon
- 1 tablespoon minced fresh parsley
- Nonstick vegetable oil spray
- 1 cup (2 sticks) chilled unsalted butter, cut into 16 pieces
- Combine Champagne, shallots, vinegar, and peppercorns in heavy medium saucepan. Boil until reduced to 1/4 cup liquid, about 20 minutes. (Can be made 4 hours ahead. Cover and let stand at room temperature.)
- Combine Champagne, olive oil, shallots, and ground pepper in resealable plastic bag. Add shrimp to bag and seal; shake bag to coat shrimp evenly. Marinate shrimp at room temperature at least 30 minutes and up to 1 hour, turning bag occasionally. Mix chives, tarragon, and parsley in small bowl.
- Preheat broiler. Spray broiler pan with nonstick vegetable oil spray. Drain shrimp; discard plastic bag with marinade. Arrange shrimp on prepared pan in single layer. Broil shrimp until just opaque in center, about 2 minutes per side. Stand 3 shrimp, tails upright, in center of each plate.
- Rewarm sauce base over medium-low heat. Whisk in butter 1 piece at a time, just allowing each to melt before adding next (do not boil or sauce will separate). Season beurre blanc to taste with salt and pepper.
- Spoon warm sauce around shrimp. Sprinkle with fresh herbs and serve.