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Shrimp Scampi

Chef's notes

I love so many seafood appetizers, but Shrimp Scampi is my favorite.

This simple and perfectly proportioned recipe for scampi sauce, garlic, scallions, lemon, butter, and olive oil lightly seasoned with salt and pepper balances so well with flavorful wild caught shrimp.

Sauce ingredients are prepared in one pot. Shrimp is coated in the sauce and quick broiled on both sides on a cookie sheet (see below for other options).

Finished scampi can be offered in a serving platter (pictured below), multiple shrimp plated over crispy crostini (shown left), over rice, tossed with pasta, in Phyllo cups, or individual shrimp crostini.

Instead of broiling, coated shrimp can be baked in filo dough triangles. Shrimp Scampi can also be cooked on puff pastry sheets, on flatbread sprinkled with feta cheese, etc.

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Shrimp Scampi

Ingredients

1 1/4-pounds large wild-caught shrimp
1 quarter pound of butter, one stick
1/2 cup olive oil
1 tablespoon lemon juice
1/4 cup finely chopped scallions
1 tablespoon finely chopped garlic
Few grinds each of salt and pepper
Garnish with chopped Italian flat leaf parsley
Lemon quarters

Optional crostini

3/8-inch baguette rounds lightly toasted on both sides

Instructions

Remove shrimp shells, with or without tail section on and devein. Rinse in cold water and pat dry. Set them aside.
In a pot, large enough to comfortably hold all the shrimp and sauce, melt the butter over low heat. Add olive oil lemon juice, scallions, garlic, salt, and pepper. Cool to warm or room temperature.
Pre-heat the broiler. Generously coat the shrimp in the sauce. Place them in a rimmed cookie sheet large enough to hold them in a single layer. (Tip, line them in rows to make it easier to flip them over with a long narrow spatula after their top side is broiled). Evenly spread the scampi sauce over the shrimp.
Broil them close to the heat for about three minutes or until the tops are pink but not cooked through. Flip them over and broil briefly until just cooked through. Try not to overcook them.
Finish with parsley and serve with lemon quarters.

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