Roasted Shrimp with Champagne-Shallot Sauce
['2 cups brut Champagne', '1/2 cup minced shallots', '3 1/2 tablespoons olive oil plus additional for brushing', '2 3/4 pounds uncooked large shrimp (13 to 15 per pound), peeled, deveined, tails left intact', '3 1/2 teaspoons chopped fresh thyme, divided', '2 1/4 teaspoons finely grated lemon peel, divided', '1/2 cup (1 stick) butter, room temperature, diced', 'Blue Lake Green Beans with Lemon and Thymeepi:recipelink</epi:recipelink>', '2 tablespoons chopped fresh Italian parsley']
Simmer Champagne and shallots until reduced to 1/2 cup, about 25 minutes. do ahead Sauce base can be made 2 days ahead. Cover; chill in pan.
Combine 3 1/2 tablespoons oil, shrimp, 2 1/2 teaspoons thyme, and 1 3/4 teaspoons lemon peel in large bowl; sprinkle with salt and pepper. Toss. DO AHEAD Can be made 2 hours ahead; cover and chill, tossing occasionally.
Position 1 rack in bottom third and 1 rack in top third of oven. Preheat to 450°F. Brush 2 heavy large rimmed baking sheets with oil. Arrange shrimp on sheets. Roast until opaque, 6 minutes.
Meanwhile, bring sauce base to simmer; remove from heat. Whisk in butter in 4 additions. Whisk in remaining 1 teaspoon thyme and 1/2 teaspoon lemon peel. Season with salt.
Arrange green beans on large platter; top with shrimp. Spoon some sauce over; sprinkle with parsley. Serve, passing remaining sauce separately.
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