Shrimp scampi

Shrimp scampi

As it turns out, I am no longer allergic to
shellfish. Once upon a time, after eating
any quantity of these, I got hives the
size of softballs, popping up all over my
body. (Not a pretty sight) So, I'll be
including more shellfish recipes in the
future.

1 lb. shrimp, peeled and de-veined
2 Tbl + 1 Tbl butter
2 cloves garlic, chopped finely
1/4 cup white wine
juice of 1 lemon
1/2 Tbl Worchestershire sauce (optional)
3 - 4 branches of scallions, chopped or sliced thinly
1 Tbl fresh, flat-leaf parsely
ground cayenne pepper to taste
salt
pepper

Season the shrimp with salt and pepper. Heat up
a 12" aluminium skillet over medium heat. Melt 
2 Tbl butter in the pan. Throw in the shrimp.
Throw in the garlic. Allow the shrimp to
brown for 1 - 2 minutes. Turn the shrimp over
and allow to cook for 1 - 2 minutes. Deglaze
the pan with wine and lemon juice. Scrape
the bottom of the pan. Throw in the scallions.
Add the parsely and cayenne. Reduce the sauce.
Lift the sauce with 1 Tbl of butter. When the
sauce comes together, cut the heat and remove
the contents of the pan to a serving platter.

This dish can be served over linguini, rice, or
inside a hollowed-out loaf of french bread,
which has been lightly smeared with remoulade.

I like to sweat the scallions and garlic down
in some butter and remove them, before cooking 
the shrimp. Add the scallions and garlic back 
to the pan after the liquids have been added
to the shrimp.