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.
Optional crostini