Jumbo Shrimp Scampi

Ingredients

Ingredients for Shrimp Scampi

This recipe is for four persons and will need two saute pans with lids.

21-28 U-15 shrimp butterflied and cleaned

1 1/2 cups butter melted

6-8 garlic cloves minced

juice of 2-3 lemons

zest of 1 lemon

5-8 Tbs small capers

1/4 cup of equal amounts of flavored bread crumbs and Parmesan cheese

Preparation

Directions for Shrimp Scampi

In a sauce pan melt the butter with the lemon juice, zest and garlic. Once all is melted taste, it should have a distinct garlic and lemon taste.

Butterfly and clean the shrimp by standing up on the cutting board and running your knife along the top side of the shell all the way to the tail. Continue to slice through the shrimp until it will lay flat on the board. Now under running water clean and devein the shrimp and carefully pull the shrimp away from the shell ( this is a very important step, if you don't separate the shrimp and the shell they will stick together when cooked) leaving the shrimp and shell attached only at the tail. Place the shrimp lightly back into the shell.

Once all the shrimp are prepared, cover and refrigerate until ready to use.

In a small bowl mix equal amount of parmesan cheese and flavored bread crumbs throuoghly.

When you are ready to cook place the shrimp into the saute pan around the outer edge in a single layer with the tails slightly above the rim. Ladle the scampi butter over each of the shrimp in the pan, dividing the sauce equally between the pans you are using, then lightly dust with the parmesan bread crumb mixture. Sprinkle capers around and then place the lid over the pan so that it traps the tails. Cook on medium high for 6- 10 minutes until the shrimp are cooked thru. When the shrimp are done remove the lid baste with the garlic butter and capers, very lightly redust with the Parmesan bread crumbs and plate. Pour excess scampi butter and capers into ramikins and serve on the side. Add thinly sliced baguettes to sop up the butter and your all set!