SHRIMP SCAMPI (for six)

“Shrimp scampi is an Italian-American dish that originated in the United States in the early 20th century as an adaptation of a traditional Italian dish made with scampi (langoustines). When Italian immigrants in America found it difficult to find langoustines, they substituted the more widely available shrimp, creating the popular dish of shrimp sautéed with garlic, butter, white wine, and lemon juice.”   from Wikipedia

¾ cup extra-virgin olive oil

juice of 2 lemons

½ cup dry white wine

6 cloves garlic, minced

½ cup fresh flat-leaf parsley, finely chopped

2 teaspoons paprika

coarse salt

freshly ground black pepper

4 pounds colossal shrimp, tail on, deveined, rinsed and dried

¾ cup clarified butter

1 cup fresh breadcrumbs

lemon wedges, for serving

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1.  In a large, non-reactive bowl combine the olive oil, lemon juice, wine, garlic, parsley and paprika;  season with salt and pepper.  Add shrimp and toss to coat.  Let marinate for 30 minutes.

2.  Remove shrimp from marinade, reserving marinade, and transfer shrimp to a shallow baking dish.  Transfer marinade to a medium saucepan and bring to a boil over medium-high heat.  Remove from heat; let cool slightly.  Pour over shrimp.

3.  Preheat broiler.

4.  Spoon ½ teaspoon butter over each shrimp and run under the broiler for 2 minutes.  Remove shrimp from oven (leave the broiler on), flip them over and spoon them with another ½ teaspoon butter.    Sprinkle with the breadcrumbs and broil until shrimp are opaque and the breadcrumbs are lightly browned, about another 4 minutes.  Serve immediately with lemon wedges.

Serve with a Mediterranean chopped salad and French beans.

from marthastewart.com