Shrimp Scampi (20 Minute Meal)

We are fish/seafood people here in this home.  I only throw in chicken here and there for a change.  But if it were up to me, fish would be just about the only protein served here.  And at the top of the list for versitility, cost, taste, would have to be shrimp.

Shrimp has been my favorite since as long as I can remember.  Growing up in Oklahoma, we were fish folks, so any type of seafood was a real treat for me. I remember going to just about the only restauraunt in the 60's devoted to seafood (Zeider Zee) for their "all you can eat peeled shrimp" and my father watching in amazement seeing how much shrimp a grade-school girl could put away.

I haven't made shrimp scampi in quite a while because the last time I made it, it was a bust.  You know....once bitten, twice shy.  And I don't know why.  This is the most basic of all shrimp dishes and oh so easy.  But somehow I messed up that last batch.  Really, how much easier can you get than shrimp, butter, lemon, garlic, and parsley.

I think the only rule here is to use a medium/large sized shrimp (either a 21/25 for 26/30 size).  No need to go any larger and certainly don't go smaller.  Serve it with some crusty baguette to sop up that lucious sauce.  Make some buttered pasta (with olive oil, butter, and garlic with some freshly chopped parsley and grated parmesan) and maybe some steamed asparagus for a complete meal.

SHRIMP SCAMPI (2 servings)

1/2 Tbsp EVOO
2 tsp minced garlic
2 Tbsp bottled clam juice
S&P to taste
12 to 16 oz large shrimp (21/25 or 26/30), peeled and deveined
1 Tbsp cold butter
1 Tbsp fresh lemon juice
1 Tbsp chopped fresh parsley
lemon wedges, for serving

In a large pot, heat the olive oil over medium heat until rippling.  Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds or so (don't let it burn.....if it does, throw it out and start over).  Add the clam juice and S&P.  Bring the mixture to a boil.

Add the shrimp, cover and cook until the shrimp are pink and just cooked through, about 3-4 minutes, stirring once about halfway through.

Sccop the shrimp out of the pan using a slotted spoon and reserve on a large plate or platter.  Bring the sauce to a boil over medium-high heat and cook for 1-2 minutes until the mixture is slightly reduced.

Whisk in the butter until melted.  Stir in the lemon juice and parsley.  Serve with addtional S&P to taste, if needed.  Pour the sauce over the shrimp.  Serve immediately with lemon wedges.