Shrimp Bruno

Directions

1. 1
   Place the flour and the beaten eggs in two separate shallow bowls near the stove.
2. 2
   In a 12-inch saute pan, heat the oil over medium-high heat. Dredge the shrimp in flour, shaking off the excess. Dip each shrimp into the egg wash, letting the excess drip back into the bowl for a moment.
3. 3
   Place the shrimp, butterflied side down, in the hot oil. Cook undisturbed for 3 minutes, until pale golden.
4. 4
   Add the garlic and cook for one minute more, stirring. (Cook the shrimp in badges, if nesessary to avoid overcrowding).
5. 5
   Drain off all but about one teaspoon of the cooking oil. Add the white wine, lemon juice and salt.
6. 6
   Bring to a boil and cook for one minute. Transfer the shrimp to heated plates and increase the heat to high.
7. 7
   Whisk in the mustard and simmer the sauce until it is reduced by two-thirds, about 2 minutes.
8. 8
   Remove the pan from the heat and swirl in the butter, shaking the pan vigorously to bring the sauce together.
9. 9
   Discard the garlic and spoon a little over sauce over each serving.
10. 10
    Sprinkle the edges of the plates with parsley, place a lemon wedge on the side, and serve.