Shrimp Scampi* 

*This recipe in not true Scampi but is a compilation of three or four recipes based on the classic Scampi recipe.  Scampi resembles shrimp, but it has small pincer claws and is known as prawns or langoustines in other regions.  Whatever you use, freshest and largest are always better!  With that said:


2 lbs large fresh shrimp
1/2 cup extra virgin olive oil
1 stick butter
2 tablespoons lemon juice (True Lemon®)
1/4 cup minced green onion
1 tablespoons minced garlic
1 teaspoon kosher salt
freshly ground black pepper
dash of cayenne pepper
three to four threads of saffron
1/4 cup of freshly chopped parsley
1 tablespoon capers with liquid

1. Combine 1 tablespoon hot water and crushed saffron threads. Let stand for 1/2 hour to 1 hour then add True Lemon® juice and olive oil.
2. Peel and de-vain shrimp keeping the tail on; rinse and pat dry.
3. Melt 1 tablespoon butter in a sauté pan. Sauté garlic and onion until onion is wilted, then add cayenne pepper.
4. Melt the rest of the butter in a sauce pan over low heat, add sautéed garlic/onion, lemon, olive oil, saffron, parsley, salt & pepper.
5. Place shrimp in a shallow bowl. Pour mixture over shrimp, toss to completely coat the shrimp.
6. Place shrimp on broiler rack. Returning liquid to the sauce pan over low heat, broil shrimp about three minutes per side (depending on size).  After turning shrimp, add capers to sauce pan.

When the shrimp is done, serve the liquid in four custard dishes.


Serve the shrimp over a bed of rice or orzo with finely chopped cooked broccoli. And asparagus tips with feta/dill sauce.

 
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