1 pound large (16–20 count) peeled, deveined shrimp
6 tablespoons extra virgin olive oil
1 jalapeño, chopped (or 2, if you’re feeling adventurous)
6 cloves garlic, thinly sliced
4 sprigs thyme
1 tablespoon lemon juice
½ cup dry rosé, such as LVE
Kosher salt to taste
Crunchy toasted bread, for serving
Pat the shrimp dry and season both sides with salt. Heat the oil in a 12-inch (or as large as you have) skillet over medium heat.
Raise the heat to medium-high heat and sear the shrimp until opaque, 45 seconds per side. Remove the shrimp from the pan onto a plate; set aside.
Lower the heat to medium, add the garlic and cook, stirring, until lightly golden, 1 minute. Add the chiles and cook for another minute. Add the rosé and cook until the liquid is reduced in half, 4–5 minutes. Add the thyme and lemon juice, return the shrimp to the pan, and toss to coat and warm through, 1–2 minutes. Season with salt to taste and serve with toasted bread.