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Shrimp Scampi
Serves 4 to 6, depending upon appetite!
2
4
4
8
2
4
pounds shrimp
large cloves garlic
tablespoons fresh parsley, or dried
tablespoons butter
tablespoons vegetable oil
tablespoons dry vermouth
Salt and pepper to taste
teaspoons flour
Dash of lemon juice (1/2 of a lemon)
pound linguine
2
1
Cook linguine according to package directions.
Rinse the shrimp in cold water, peel and de−vein, if you wish. Dry on paper towels.
Sauté the garlic and parsley in butter and oil for 1 to 2 minutes. DO NOT let the garlic turn brown.
Add the vermouth, then the shrimp. Raise the heat to medium−high and cook for 3 to 5 minutes,
stirring frequently. Do not overcook. Season with salt and pepper. Add flour to slightly thicken the
garlic butter. Add the lemon juice during the last minute of cooking. Remove from the heat. Serve
immediately.
Shrimp Scampi
184
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