In a medium saucepan, pour in 1 cup of Prosecco and bring it to a gentle boil over medium heat. Allow it to simmer for about 5 minutes, or until the liquid has reduced by half.

Lower the heat and whisk in 4 tablespoons of unsalted butter until melted and combined. Squeeze the juice of one lemon into the mixture, then stir in 3 cloves of crushed garlic and add thin lemon slices.

Carefully add 1 pound of colossal shrimp to the buttery poaching liquid, ensuring they are fully submerged. Cook for 2-3 minutes, gently stirring occasionally until done.

Once the shrimp are poached, plate them, allowing the rich sauce to coat them beautifully. Serve warm over creamy risotto or alongside crusty bread.