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1/2 cup dry white wine
2 tablespoons white wine vinegar
8 garlic cloves, minced
1/2 cup chilled butter, cut into 1/2-inch pieces
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 1/2 pounds uncooked large shrimp, peeled, deveined
2 tablespoons grated lemon peel
1 tablespoon chopped fresh chives
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Boil wine, vinegar and garlic in small saucepan until mixture is reduced to 1/4 cup, about 4 minutes. Reduce heat to low. Whisk in butter, 1 piece at a time, allowing butter to melt before adding more. Remove from heat. Stir in lemon juice. Season with salt and pepper. Cover and keep warm.
Heat oil in large nonstick skillet over high heat. Sprinkle shrimp with salt and pepper. Add to skillet and sauté until shrimp are opaque in center, about 3 minutes. Transfer shrimp to plates. Drizzle lemon-garlic butter over. Sprinkle with lemon peel and chives and serve.
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