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| Broiled
Shrimp with Garlic Butter (Scampi alla Griglia) (Serves 6) |
| 2 lbs large fresh shrimp in their shells
or defrosted frozen shrimp 8 tablespoons (1/4 lb stick) of butter 1/4 cup olive oil 1 tablespoon lemon juice 1/4 cup finely chopped shallots or scallions 1 tablespoon finely chopped garlic 1 teaspoon salt freshly ground black pepper 4 tablespoons finely chopped fresh parsley lemon quarters |
| Shell the shrimp, but be careful not to remove the last small segment of shell or the tail. With a small sharp knife, slit each shrimp down the back and lift out the black or white intestinal vein. Wash the shrimp quickly under cold running water and pat them thoroughly dry with paper towels. |
| Preheat the broiler to its highest temperature. In a shallow flameproof baking dish or pan just large enough to hold the shrimp in one layer, melt the butter over low heat, and be careful not to let it brown. Stir in the 1/4 cup of olive oil, lemon juice, shallots, garlic, salt, and a few grindings of pepper. Add the shrimp and turn them in the butter and oil until they glisten on all sides. |
| Broil them 3 to 4 inches from the heat for 5 minutes, then turn the shrimp over and broil them for 5 to 10 minutes longer, or until they are lightly browned and firm to the touch. Be careful not to overcook them. |
| With tongs, transfer the shrimp to a heated serving platter, pour the sauce from the pan over them, and sprinkle with chopped parsley. |
| Garnish with lemon quarters and serve. |
Updated 08 November, 2007 - webmaster Dirk Steine |
