Shrimp Scampi

Shrimp scampi, as we Americans know it today, became popular after World War II. This was when many Italian dishes went "mainstream" according to Food Timeline.  The Good Housekeeping Cook Book had this easy recipe; you can prepare it while you cook pasta to go with it to catch all the delicious juices.  Serve it with a make-ahead salad for a fast but special lunch.  While I like the local food idea, I wouldn't want to give up delicious shrimp just because we live in the Midwest.  

                              Shrimp Scampi

  2             pounds  shrimp -- thawed, frozen jumbo

     1/4           cup  butter

  2             cloves  garlic -- minced

  1             medium  lemon -- juiced

     1/4           cup  butter -- melted

     1/2      teaspoon  salt

     1/8      teaspoon  pepper

                        parsley -- snipped

Have shrimp peeled, leave tails on. 

Preheat broiler 10 minutes or as manufacturer directs.

Melt butter, add garlic, lemon juice; simmer, stirring often, 3 minutes.

Arrange shrimp on heatproof broiler pan.

Blend 1/4 cup butter with garlic butter; pour over shrimp.  Sprinkle with salt and pepper.

Broil 4" from heat, turning once, 5-7 minutes.

Serve at once with pan juices.

5 Servings

Per Serving: 359 Calories; 21g Fat (54.5% calories from fat); 37g Protein; 3g Carbohydrate; trace Dietary Fiber; 326mg Cholesterol; 670mg Sodium.  Exchanges: 0 Grain(Starch); 6 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat.