Scampi

Ingredients

• 8 to 12 jumbo raw shrimp in the shell(2/3-3/4 lb.)
• 1/4 cup butter(1/2 stick)
• 2 garlic cloves, pressed or minced
• about 2 Tablespoons fresh lemon juice
• salt to taste
• Freshly ground black pepper to taste
• 1 to 2 tablespoons minced parsley
• Buttered breadcrumbs, if desired

Directions

Wash shrimp and remove ""legs"" and shells, leaving tails attached. If desired, devein shrimp by making a shallow cut down center back of each shrimp. Open cut and rinse away exposed vein. Melt butter in a 10-inch skillet over medium heat. Stir in garlic. Saute briefly, but do not brown. Add shrimp. Saute 1 to 2 minutes on each side until shrimp turn pink and flesh is opaque and firm. Pour lemon juice over shrimp. Sprinkle with salt and pepper. Place shrimp on plate. Working quickly, raise heat and boil pan juices until syrupy. Stir in minced parsley. Pour over shrimp. Garnish with buttered breadcrumbs, if desired. Serve immediately. Makes 2 servings.Buttered

Breadcrumbs:

For extra-rich buttered breadcrumbs,double the amount of butter.1 Tablespoon butter
1/2 cup soft breadcrumbs, lightly packedMelt butter in a small skillet over medium-low heat. As soon as butter is melted and frothy, stir in breadcrumbs. Continue stirring until crumbs are evenly crisp and golden brown. Makes about 6 tablespoons.

Submitted 6/13/05.
Source: CookeryFor 1 or 2/by:B Swain's
Submitted By: Linda Wilson
lwilson@mail.heritage.com
Scampi