Marinated Shrimp Scampi

Marinated Shrimp Scampi

(recipe courtesy of Better Homes & Gardens special issue, "Appetizers", page 93) - alterations by me!

These shrimp, marinated in a combination of wine, garlic, and lemon, are served in aclassic scampi style.

Prep: 35 minutes
Marinate: 1 hour

Ingredients:
2 lbs fresh or frozen extra-jumbo shrimp in shells (I used fresh medium sized shrimp)
1/4 cup olive oil
1/4 cup dry white wine
6 cloves garlic, minced (1 tablespoon - but I just used however many cloves I wanted!)
2 teaspoons finely shredded lemon peel
1/2 teaspoon crushed red pepper
1/2 teaspoon salt
2 tablespoons snipped fresh Italian (flat-leaf) parsley
Lemon wedges

1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact. Rinse shrimp and pat dry with paper towels. Place shrimp in a large resealable plastic bag set in a shallow bowl.
2. In a small bowl, combine olive oil, wine, garlic, lemon peel, crushed red pepper, and salt. Pour over shrimp. Seal bag and toss gently to coat. Marinate in the refrigerator for 1 hour.

Steps 3 & 4 are from the magazine...
3. Remove shrimp from marinade reserving marinade. Arrange shrimp on unheated broiler pan. Broil 4 to 5 inches from heat 2 mintes. Turn shrimp over and brush with reserved marinade, broil 2 to 4 minutes more or until shrimp turn opaque.
4. To serve, mound shrimp on platter: sprinkle with parsley and serve with lemon wedges.

Here's how I did steps 3 & 4 because I was too damn lazy to broil...
3. Reserve some of the marinade from the plastic bag and dump shrimp into skillet and sautee until pink. Set aside the shrimp
4. Put in reserved marinade, add more wine, garlic, lemon juice as needed. Reduce the sauce. Pour over shrimp. Sprinkle with parsley. Serve with rice. Or in my case (in my second trial run), with linguine with extra sauce.

Makes 10 - 12 servings.

Make-Ahead Directions:
Prepare marinade up to 24 hours before using. Add shrimp and marinate as directed.

Pictured below: My second attempt a few days later. You can see I used WAAAAY too much shrimp, garlic and parsley. I also served the shrimp over linguine.

You could tell by these 2 shrimp recipes that I was on a shrimp bend that week. Plus, my younger daughter now knows how to shell shrimp and leave the tails on. Shrimp is good but in moderation...