Recipe - Scampi

6 tablespoon Butter
2 pound Uncooked jumbo shrimp,
shelled and deveined, tails
left on
1 teaspoon Dried rosemary
1 teaspoon Dried oregano
6 Cloves Garlic, cut into
fourths (small cloves)
One fourth cup Dry white wine OR dry
vermouth
4 teaspoon Grated lemon peel
2 tablespoon Lemon juice
2 tablespoon Chopped fresh parsley
One fourth teaspoon Salt
Pepper to taste

Melt butter in a large skillet. While butter is melting, prepare shrimp by
sprinkling with rosemary and oregano.

Saute' garlic chunks in butter until golden. Remove with slotted spoon and
discard. Add shrimp and cook, stirring, until shrimp turns pink, about 3
minutes (depending on size).

Sprinkle wine, lemon peel and juice over shrimp. Stir and turn shrimp over
mediumhigh heat 5 minutes longer. Season with salt and pepper before
serving. Serves 6.

SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN
0895351471 SHARED BY: Jim Bodle 3/93

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini