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Shrimp Scampi

Recipe Link: source:"America's Test Kitchen."

List of Ingredients




Serve scampi with plenty of bread to soak up extra juices.

Serves 4 to 6

2 tablespoons olive oil
2 pounds large shrimp (21 to 25 per pound), peeled and deveined
3 tablespoons unsalted butter
4 medium garlic cloves, minced
2 tablespoons juice from 1 lemon
1 tablespoon dry vermouth
2 tablespoons minced fresh parsley leaves
Pinch cayenne
Salt and ground black pepper



Recipe




Heat a 12-inch skillet over high heat until hot, 2 to 3 minutes. Add 1
tablespoon oil and swirl to coat the bottom of the pan. Add 1 pound shrimp
and cook, stirring occasionally, until just opaque, about 1 minute; transfer
to medium bowl. Return the pan to the heat and repeat with the remaining oil
and shrimp.

Return the empty skillet to medium-low heat; melt 1 tablespoon butter. Add
the garlic and cook, stirring constantly, until fragrant, about 30 seconds.

Turn off the heat, add the lemon juice and vermouth. Whisk in the remaining
2 tablespoons of butter; add parsley and cayenne, and season to taste with
salt and pepper. Return the shrimp and accumulated juices to the skillet.
Toss to combine; serve immediately.