THE EASIEST SCAMPIolive oil, for coating 1 pound jumbo shrimp in the shell, and butterflied salt and freshly-ground black pepper (to taste) 1 stick (1/2 cup) butter 6 garlic cloves, peeled, minced 2 tablespoons dry white wine 1 1/2 tablespoons chopped fresh Italian parsley lemon wedges (for serving) Preheat the broiler and coat the rack with olive oil. Arrange the butterflied shrimp shell-side up on the rack. Lightly brush with olive oil, and season with salt and pepper. Broil 4 minutes on one side and remove. Melt the butter in a large skillet over medium-low heat. Cook the garlic until soft, about 3 minutes. Add the wine and simmer 2 minutes longer. Add the shrimp to the pan along with the parsley. Toss to coat evenly and cook 1 to 2 minutes. Serve hot with lemon wedges. Makes 4 servings Source: Totally Shrimp Cookbook by Helene Siegel
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