Tuesday, October 26, 2010

Shrimp Scampi

I originally got my shrimp scampi recipe from my parents good friend in Maine, Mansell, who is quite the seafood cook aficionado. I don't remember exactly what the original recipe was, so I'm not sure how true I prepare it now. This is one of those dishes that seems like it would take a lot to put together, but it really couldn't be simpler. This scampi is so flavorful and one of my favorites. I rarely measure any of the ingredients, but I tried to estimate what I used tonight. If you add more or less, you really won't ruin the recipe at all. If you like sauce, or use a lot of shrimp, just increase the amounts. Serve this over your favorite pasta {I use whole wheat angel hair} with your favorite garlic bread {I used homemade French bread buttered & sprinkled with garlic powder & oregano} and you're sure to come back for seconds!

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Shrimp Scampi
Adapted from: Mansell Taylor

1/2 c. butter
2 Tbsp. jar minced garlic
1 Tbsp. dried oregano
juice of 2 lemons
frozen shrimp, thawed & tails removed

Preheat oven broiler on high.

Place butter & garlic in glass 8x8 pan and microwave on high until butter is melted. Remove from microwave, add oregano & lemon juice. Place thawed shrimp in dish with butter mixture and broil in oven for 5-8 minutes, until shrimp curls & is cooked. Serve over your favorite pasta!

**Tip: If you get your water boiling and add the pasta at the same time you put the shrimp under the broiler, everything should be ready at the same time!

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