Speaking of someone who has been helping me with my business marketing, I made a dish that Jeffrey's cousin Melissa made for us while we were in Texas for Easter. I have always LOVED Shrimp Scampi! When I was little we would go to Steak n Al for special occasions and I would always get Shrimp Scampi. They would always put those "shower cap" things on the lemons to keep the seeds from falling out...I haven't seen one of those in a long time, I always thought they were cool! This dish is sooo yummy it is hard to make yourself stop eating!! I made more sauce than needed for this amount of shrimp. I like extra sauce.... So you can make this amount of sauce for more shrimp.
Baked Shrimp Scampi
Raw Peeled Shrimp with Tails on (I used 1/2 pd for Jeffrey and I)
4 Tb Olive Oil
2 Tb White Wine
Salt and Pepper
1 1/2 sticks of Butter (let sit out to get to room temp)
4 tsp Garlic
3 Tb Parsley
2 Tsp fresh Rosemary
1/4 tsp Red Pepper Flakes
Zest of 1 Lemon
Juice of 2 lemons
2/3 cup panko bread crumbs
Optional: Fettuccine to serve with the shrimp (protein boy requires it)
Butterfly your shrimp. I had never done this before, but it was really easy. Just take a pairing knife and slice down the middle of the back, do not cut all the way through.
Put 3 Tb olive oil, 2 Tb of wine and a sprinkle of salt and pepper in a bowl with the shrimp. Stir.
Chop shallots, garlic, parsley and rosemary. Zest lemon.
Put shallots, rosemary, parsley, garlic, lemon zest, lemon juice, butter, panko and red pepper flakes into a bowl.
Use your hands to mix up the ingredients. The mixture will be thick.
Put shrimp butterfly back down, with the tails sticking up (hopefully that makes since) into a baking pan and pour marinade over the shrimp.
Sprinkle the bread crumb mixture over the shrimp. See, I used a LOT of sauce, there was even more leftover that I had to throw away.
Bake for 12 minutes on 425. See how pretty!!