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Ingredients
  • 3 tablespoons salt
  •  
  • 2 tablespoons sugar
  •  
  • 1 ½ pounds shell-on jumbo shrimp (16 to 20 per pound), peeled, deveined, and tails removed, shells reserved
  •  
  • 2 tablespoons
  • extra-virgin olive oil
  •  
  • 1 cup dry white wine
  •  
  • 4 sprigs fresh thyme
  •  
  • 3 tablespoons lemon juice, plus lemon wedges for serving
  •  
  • 1 teaspoon cornstarch
  •  
  • 8 garlic cloves, sliced thin
  •  
  • ½ teaspoon red pepper flakes
  •  
  • ¼ teaspoon pepper
  •  
  • 4 tablespoons
  • unsalted butter,
  • cut into ½-inch pieces
  •  
  • 1 tablespoon chopped fresh parsley
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