Directions

1. 1

   In a mini food processor or small bowl, combine the chopped shallots, 5 cloves of garlic, and 2 tablespoons of the olive oil. Process or mash until a smooth, paste-like consistency forms. Set aside.

2. 2

   Heat 6 tablespoons of olive oil and the remaining 2 crushed garlic cloves in a large skillet over medium-high heat. Allow the garlic to sizzle and fragrant for about 1 minute. Add half of the shrimp along with all the thyme sprigs, and season with 1/2 teaspoon salt. Sear for 1 to 2 minutes until the shrimp are nicely colored on the outside but not fully cooked through. Transfer to a plate. Repeat with the remaining shrimp and another 1/2 teaspoon salt, then remove the cooked shrimp and thyme to the plate.

3. 3

   To the same skillet over medium heat, add the remaining 4 tablespoons of olive oil and the garlic-shallot paste. Stir constantly for 2 to 3 minutes until the paste dries out and begins to caramelize and stick slightly to the bottom. Return the thyme sprigs to the pan, then pour in the white wine, lemon juice, remaining 1 1/2 teaspoons salt, 4 tablespoons of butter, and 1 cup of water. Bring the mixture to a vigorous boil and allow it to reduce by half, about 4 to 5 minutes.

4. 4

   Once the sauce has reduced, whisk in the remaining 2 tablespoons of butter until fully incorporated. Return all the seared shrimp to the skillet and toss to coat evenly in the sauce. Cook for 2 to 3 minutes, stirring gently, until the shrimp are heated through and cooked to an internal temperature of 145°F. Stir in the fresh parsley. If the sauce is still too thin, sprinkle in the breadcrumbs and bring to a quick boil to thicken slightly. Serve immediately.