Prawn/Shrimp Scampi

Step 1: Dissolve salt and sugar in a 1 quart of cold water in a large container and submerge shrimp in brine, cover and refrigerate for 15 minutes and then remove shrimp from brine and pat dry with paper towel.

Step 2: Heat 1 tablespoon oil in a 12 inch skillet over high heat until shimmering and add shrimp shells and cook, stirring frequently, until they begin to turn spotty brown and skillet starts to brown, 2 to 4 minutes.

Step 3: Remove skillet from heat and carefully add wine and thyme sprigs and when bubbling subsides, return skillet to medium het and simmer gently, stirring occasionally, for 5 minutes and then strain mixture through colander set over a large bowl and then discard shells and reserve liquid (you should have about 2/3 cup and then wipe out skillet with paper towels.

Step 4: Combine lemon juice and cornstarch in small bowl and heat remaining 1 tablespoon oil, garlic, pepper flakes and pepper in now empty skillet over medium-low heat, stirring occasionally, until garlic is fragrant and just beginning to brown at edges, 3 to 5 minutes and then add reserved wine mixture, increase heat to high, and bring to a simmer and then reduce heat to medium, add shrimp, cover, and cook, stirring occasionally, until shrimp are just opaque, 5 to 7 minutes and then remove skillet from heat and using slotted spoon, transfer shrimp to bowl.

Step 5: Return skillet to medium heat, add lemon juice, cornstarch mixture, and cook until slightly thicken, about 1 minute.

Step 6: Remove from heat and whisk in butter and parsley until combined and then return shrimp and any accumulated juices to skillet and toss to combine.

Step 7: Serve, passing lemon wedges separately (my neighbour likes to serve it over pasta or rice).