This is another get-it-on-the-table-in-less-than-30-minutes dish. The most time consuming part of this recipe is cleaning the shrimp. Once your shrimp are prepped, everything goes pretty quickly. Put a pot of water on to boil for the pasta and turn your oven's broiler on. Once your water is boiling, put your pasta in and start your shrimp scampi. Some good bread to sop up the delicious garlicky, lemony 'broth' and a vegetable or salad, and dinner is on the table in less than 1/2 hour. Seriously.
2 pounds large, unshelled raw shrimp
1/2 cup butter
1/2 cup olive oil
1/4 cup chopped parsley
6 cloves garlic, finely minced
1 teaspoon salt
1/4 cup lemon juice
Rinse shrimp; shell and devein, leaving tails on. Wash under cold running water. Drain; pat dry with paper towels.
Melt butter in 13- x 9- x 2-inch baking pan. Add oil, 2 tablespoons parsley, the minced garlic, salt, cayenne, and lemon juice; mix well.
Add shrimp, tossing lightly in butter mixture to coat well. Arrange in single layer in pan. Broil, 4 - 5 inches from heat, 3 minutes. Turn shrimp; broil 1 to 2 more minutes longer, or until shrimp are pink.
Using tongs, remove shrimp to heated serving platter. Pour garlic mixture over all, or pour it into a small pitcher, to pass.
Sprinkle shrimp with remaining chopped parsley. Garnish platter with lemon slices, if desired.
Makes 8 servings.
Source: The New McCall's Cookbook, copyright 1973
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