In a medium saucepan, pour in 1 cup of Prosecco and bring it to a rapid boil over medium-high heat. Allow it to simmer vigorously for about 5–7 minutes until the liquid reduces by half.

Lower the heat to medium and whisk in the juice of one lemon. Gradually add 1 cup of butter, stirring constantly to create a smooth sauce. Add 2 cloves of crushed garlic and a few thinly sliced lemon segments.

Carefully add the peeled and deveined colossal shrimp to the fragrant poaching liquid. Cook gently for 2–3 minutes, turning occasionally, until they turn pink.

Remove the saucepan from heat and use a slotted spoon to transfer the poached shrimp to a serving platter. Drizzle the poaching sauce over the shrimp.