Saturday Night Scampi

I know I’m lucky to have fresh shrimp delivered to my office. About every week or so in the summer, the local shrimp man comes around and sells shrimp out of the back of his truck under the ole’ oak tree. In the past, I’ve left the shrimp cooking to my husband who prefers Low Country Boil or Shrimp Creole. But, recently, I’ve left him to tend to his Low Country Boil and I’ve taken over making the shrimp dishes. One of my favorite shrimp dishes is shrimp scampi so I wanted to develop a recipe that was less oily and messy than the scampi I was used to in restaurants. I also prefer to take the tails off my shrimp when I peel them but you can leave them on if you like. This dish can be served over pasta, rice, or orzo.

Shrimp Scampi

3 lbs. medium shrimp, peeled and deveined
1 tsp. kosher salt
½ tsp. course black pepper
2 tsp. olive oil
1 pinch red pepper flakes
1 tbsp. (about four cloves) chopped garlic
½ cup (1 stick) butter, melted
¼ cup white wine
1 tsp. lemon juice
1 tsp. Worchestershire sauce
½ tsp. garlic salt
1 lemon, sliced
½ cup chopped fresh parsley

Peel and devein shrimp. Add kosher salt, black pepper, olive oil, red pepper flakes, and chopped garlic.

Place shrimp in a greased casserole dish. Add melted butter, white wine, lemon juice, Worchestershire sauce, and garlic salt. Place the sliced lemons among the shrimp and sprinkle with parsley.

Bake in a 400-degree oven for 18-20 minutes, stirring about every five minutes so that the shrimp cook evenly.

Serve over pasta, rice, or orzo. Enjoy!