To garlic lovers, scampi is one of the most delicious dishes in the whole world. All this dish needs to accompany it is rice, a salad and a little bread to mop up the sauce.


36 jumbo shrimp (about 2 lb.), shelled and deveined
2 tablespoons lemon juice
3/4 cup butter
6 large garlic cloves
4 tablespoons minced parsley
4 cups long grain rice
salt and pepper to taste.

Toss the shrimp with lemon juice. In a small saucepan over
medium heat, heat the butter until it stops frothing, about 2
minutes. Pour the top, clear, portion of the butter into another
small saucepan and discard the solids. (What you have in the
pan is clarified butter, which is less likely to burn than
unclarified butter). Crush the garlic into the butter, stir in
the parsley and simmer 1 minutes over medium heat. Spread
the garlic butter over shrimp and marinate and hour, or until
cooking time.

Cook the rice according to package directions and season with
salt and pepper. Set a rack 4 inches below the broiler. Pre-heat
the broiler. Arrange the shrimp on a baking tray and top with
the marinade. Broil 4 minutes on each side. Arrange the shrimp
over the hot rice, top with the garlic butter left in pan, serve
at once.

Makes 6 servings.

B-man :wink: