MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Elise's Shrimp Scampi
Categories: Seafood, Herbs, Wine, Citrus, Chilies
Yield: 4 Servings

1 lg Large (U-20) shrimp, shelled
- de-veined, * tails on or
- off - your choice
2 tb Olive oil
3 tb Butter
Salt
4 cl Garlic; slivered
+=OR=+
1 tb Minced garlic
1/2 ts Red pepper flakes; or more
1/2 c White wine
2 tb Fine chopped parsley
Fresh ground black pepper
1 tb Lemon juice

* Shell on? or Shell off? It's really up to you. Shrimp
cooked shell on are more flavorful because the shells
infuse more flavor into the shrimp while they cook. But,
shell-on is fussier to eat. If you remove the shells
before cooking the shrimp, you can save them for making
shellfish stock.

Heat a sauté pan on high heat then reduce to medium high
heat. Swirl the butter and olive oil into the pan. After
the butter melts it will foam up a bit then subside. If
using unsalted butter, sprinkle a little salt in the pan.
Stir in the slivered garlic and red pepper flakes.

Sauté the garlic for just a minute, until it begins to
brown at the edges, then add the shrimp. Add the wine and
stir to coat the shrimp with the sauce of butter, oil, and
wine. Move the shrimp so they are in an even layer in the
pan. Increase the heat to high and boil the wine for two
to three minutes.

Stir the shrimp and arrange them so that you turn them
over to cook on the other side. Continue to cook on high
heat for another minute.

Remove the pan from the heat. Sprinkle the shrimp with
parsley, lemon juice, and black pepper, and toss to
combine.

Serve as is, or with crusty bread, over pasta, * or over
rice (for gluten-free version).

* Linguine works very well - UDD

Recipe from: http://www.simplyrecipes.com

Uncle Dirty Dave's Kitchen

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... Well there's nice, there's naughty and then there is barking mad.
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)