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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Elise's Shrimp Scampi   
    Categories: Seafood, Herbs, Wine, Citrus, Chilies   
         Yield: 4 Servings   
       
         1 lg Large (U-20) shrimp, shelled   
              - de-veined, * tails on or   
              - off - your choice   
         2 tb Olive oil   
         3 tb Butter   
              Salt   
         4 cl Garlic; slivered   
              +=OR=+   
         1 tb Minced garlic   
       1/2 ts Red pepper flakes; or more   
       1/2 c  White wine   
         2 tb Fine chopped parsley   
              Fresh ground black pepper   
         1 tb Lemon juice   
       
     * Shell on? or Shell off? It's really up to you. Shrimp   
     cooked shell on are more flavorful because the shells   
     infuse more flavor into the shrimp while they cook. But,   
     shell-on is fussier to eat. If you remove the shells   
     before cooking the shrimp, you can save them for making   
     shellfish stock.   
        
     Heat a sauté pan on high heat then reduce to medium high   
     heat. Swirl the butter and olive oil into the pan. After   
     the butter melts it will foam up a bit then subside. If   
     using unsalted butter, sprinkle a little salt in the pan.   
     Stir in the slivered garlic and red pepper flakes.   
        
     Sauté the garlic for just a minute, until it begins to   
     brown at the edges, then add the shrimp. Add the wine and   
     stir to coat the shrimp with the sauce of butter, oil, and   
     wine. Move the shrimp so they are in an even layer in the   
     pan. Increase the heat to high and boil the wine for two   
     to three minutes.   
        
     Stir the shrimp and arrange them so that you turn them   
     over to cook on the other side. Continue to cook on high   
     heat for another minute.   
        
     Remove the pan from the heat. Sprinkle the shrimp with   
     parsley, lemon juice, and black pepper, and toss to   
     combine.   
        
     Serve as is, or with crusty bread, over pasta, * or over   
     rice (for gluten-free version).   
        
     * Linguine works very well - UDD   
        
     Recipe from: http://www.simplyrecipes.com   
        
     Uncle Dirty Dave's Kitchen   
       
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