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servings:

The classic — and amazingly easy — French sauce made with butter and wine gets a glamorous makeover with Champagne. Feel free to use less-expensive sparkling wine for cooking, but keep the blanc de blancs flowing as an accompaniment.

• 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

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