I am a big fan of most seafood. I absolutely love good shrimp scampi. We experimented a little and finally came up with this recipe. It’s outstanding. The portions described below will make 3 – 4 servings.

A few notes about the preparation: if at all possible, thaw the shrimp at room temperature. If pressed for time, thaw it in a pot of warm water, still in the bag. This matters because we don’t want to overcook the shrimp. If you defrost them in the microwave, reduce the time in the oven to 8 – 10 mins. Also, I assume you are using fresh parmesan. If you’re using dry, pregrated stuff, try adding a few Tablespoons to the garlic butter when making it. The amount of grated cheese a 2″x2″x4″ block produces is nearly 2 cups. Lastly, I use sea salt. It is twice as salty as, say, Morton’s from the store. So, you may need to adjust the salt to as much as 2 tsp.

Ingredients:

• 1 lb Shrimp
• 8 Cloves Garlic, Minced
• 1 tsp Salt
• 1/4 Cup Tbsp Olive Oil
• 1/2 Cup Butter
• 2 Tbsp White Wine
• Small block of Parmesan Cheese (2″x 2″x4″)

Optional:

• A dash of Cayenne
• 1 Pinch Lemon Zest
• 4 Tbsp Chopped parsley
• 4 tsp Lemon Juice

Preparation:

• Preheat oven to 450 degrees.
• Thaw shrimp by submerging bag of shrimp in hot water for 15 – 30 mins. Drain well.
• Peel and mince the garlic.
• Grate parmesan cheese.

Instructions:

Place oil in a small sauce pan and sautee garlic for 3 mins. Add butter, salt, and wine. Bring to a boil, lower heat, and simmer for 10 mins or until garlic is tender. Place shrimp in an oven safe dish in as thin a layer as possible. Cover with a layer of grated parmesan. Pour the garlic butter sauce over the shrimp. Place in oven and bake for 15 – 20 mins.