This dish was named after a waiter in Los Angles.
It should not be confused with Chicken Bruno, named after Bruno Bozzi, son of the original owner
of The Palm and father of Bruce Bozzi, the current co-owner.
½ cup all-purpose flour, for dredging
3 large eggs, well beaten
½ cup canola oil
12 jumbo (U-12) shrimp, shelled, deveined, and butterflied with tails left on
2 large cloves garlic, crushed with side of large, heavy knife
¾ cup dry white wine
3 tablespoons fresh lemon juice
¼ teaspoon fine sea salt, or to taste
1 tablespoon Dijon mustard
3 tablespoons unsalted butter, at room temperature
2 teaspoons very finely chopped flat-leaf parsley
4 lemon wedges, for serving
- Warm 4 serving plates in a low oven.
- Place the flour and the beaten eggs in two separate shallow bowls near the stove.
- In a 12-inch saute pan, heat the oil over medium-high heat.
- Dredge the shrimp in the flour, shaking off the excess.
- Dip each shrimp into the wash, letting the excess drip back into the bowl for a moment.
- Place the shrimp, butterflied side down, in the hot oil. Cook undisturbed for 3 minutes, until pale golden.
- Add the garlic and cook for 1 minute more, stirring. (Cook the shrimp in batches, if necessary, to avoid overcrowding).
- Drain off all but about 1 teaspoon of the cooking oil.
- Add the white wine, lemon juice and salt. Bring to a boil and cook for 1 minute.
- Transfer the shrimp to heated plates and increase the heat to high.
- Whisk in the mustard and simmer sauce until it is reduced by two-thirds, about 2 minutes.
- Remove the pan from the heat and swirl in the butter, shaking the pan vigorously to bring the sauce together.
- Discard the garlic and spoon a little sauce over each serving.
- Sprinkle the edges of the plates with parsley, place a lemon wedge on the side, and serve at once.