THE EASIEST SCAMPI

olive 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