Shrimp Scampi

This is the classic Shrimp Scampi as often served in restaurants. But you can make it quickly and easily at home, for a fraction of the cost. 

¼ cup extra virgin olive oil 2 fl. ounces 60 ml 4 cloves garlic (medium), minced         2 pound large shrimp (21-25 per pound), peeled, deveined, rinsed. 32 ounces 900 grams               ¼ cup minced fresh parsely leaves 2 fl. ounces 60 ml 2 Tbs fresh lemon juice     30 ml     salt             cayenne pepper

Heat the oil and garlic in a 10” [25 cm] skillet over medium heat until the garlic begins to sizzle.
Reduce the heat to medium low and cook until fragrant and pale gold, about 2 minutes.
Add shrimp, increase heat to medium and cook, stirring occasionally, until pink, about 7 minutes.
Do not over cook! (If using smaller shrimp, it will not take this long to cook.)

Remove the pan from the heat, stir in parsley, lemon juice and salt & cayenne to taste.
Use cayenne sparingly so that it doesn’t over power the shrimp.

Serve immediately.

Notes:

I often serve this with rice and a vegetable, but the best way to prepare this is to use a cast iron skillet and when complete, simply bring the pan to the table. Serve with French bread to soak up all the juices.

If purchasing already cleaned shrimp (I often buy it frozen this way), 6-8 ounces is sufficient for 2 people and half the rest of the ingredients.

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