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Texas Style Skillet Scampi
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1
1
4
1
4
1
8
1
6
pounds headless shrimp with shells (about 40 medium shrimp)
/4 cup finely chopped parsley
cup melted butter
cloves garlic, chopped
cup melted butter
cloves garlic
cup extra virgin olive oil
peppercorns
teaspoon salt
dried chile japones (Japanese peppers)
Rinse the shrimp in cold water and pat them dry with a towel. Combine the parsley, melted butter, and
garlic. Set aside.
Heat the olive oil in a skillet on high. When the oil spits back with water drops (in other words when it
pops), it's ready.
Sauté the peppercorns, salt, and japones in the skillet for 1 minute.
Add the shrimp, and sauté for 2 1/2 to 3 minutes. Add the buttery mixture, and continue to cook for 1
more minute.
Serves 6 to 8.
Serve on a warm serving platter with some good crusty bread. Have a stack of napkins nearby, and
start shelling and dipping the shrimp in the butter sauce.
Texas Style Skillet Scampi
201
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