SHRIMP SCAMPI

We all have recipes and things that we enjoy when our parents make, and I am no different. There are certain things that I just refuse to cook when my mom is around, and in this case shrimp scampi is one of them. My mom hosted a dinner party recently, and her delicious shrimp scampi was on the menu. Her version of this Italian favorite is VERY VERY garlicky and lemony and thats basically what makes the dish so enjoyable. Its definitely not a dish to eat and then have a up close and personal conversation with someone after. The making of the initial sauce should be overly powerful, and intensely seasoned with lots of butter, lemon and garlic, since adding in the shrimp will bring down the flavor as they begin to simmer in the sauce. I love that this recipe can be altered to your personal taste, and also is versatile in the sense that it can be served over rice, pasta, or even on a crispy piece of bread to soak up all this delicious sauce. 

**if sauce becomes too oily, stir in a small amount of bread crumbs to soak up the excess oil ** 

SHRIMP SCAMPI (serves 6 people) 

2 1/2 sticks of butter 

4 cloves of garlic, peeled and thinly sliced 

4 lbs medium white shrimp, peeled and deveined 

2 1/2 lemons, juiced with no seeds 

garlic powder 

chopped parsley, optional 

bread crumbs, optional 

salt

Peel and devein shrimp and place in the refrigerator until needed. In a large skillet, melt butter over medium heat. When butter is completely melted add sliced garlic and cook for 2 minutes. Add fresh lemon juice, garlic powder and salt to your liking, making sure that the sauce is strong and flavorful. When the sauce begins to simmer, add shrimp and cook until shrimp turns pink, about 6 minutes. Take scampi off the heat and toss in chopped parsley. Serve over your choice of rice, pasta, or toasted bread and top seasoned bread crumbs.