How do you make Shrimp Scampi sauce like Carrows?

1 1/2 pounds large shrimp (about 16 to 24)
1/2 cup clarified butter
4 tablespoons minced garlic
6 green onions, thinly sliced
1 cup heavy cream
1/4 cup dry white wine
2 tablespoons lemon juice, fresh if possible
2 tablespoons chopped fresh parsley
capers to garnish
salt and pepper, to taste

Rinse shrimp and set aside. Heat butter in large skillet over medium heat. Cook garlic 1 or 2 minutes or until softened but not browned. Add shrimp, green onions, cream, wine and lemon juice; cook until shrimp are pink and firm, about 1 to 2 minutes on each side. Do not overcook. Add chopped parsley, capers and salt and pepper before serving. Garnish with lemon slices and parsley sprigs if desired.

SHRIMP SCAMPI

24 lg. uncooked shrimp (peeled, deveined, leaving tails on)
4 lg. garlic cloves, finely minced
1/2 stick butter
1/2 c. olive oil
1 c. white wine
1 tbsp. chopped parsley
Lemon wedges
bread crumbs

In a skillet, saute a few spoons of bread crumbs, parsley and garlic until lightly browned. (Add garlic after a few moments so that it doesn't get brown.)
Add shrimp, marinade and juice from a couple of lemon wedges and cook until shrimp are pink (a few minutes) and juices in pan are bubbling hot.

Serve shrimp with scampi sauce for dipping, and garnish with lemon wedges

OR

SHRIMP SCAMPI

3/4 pound medium shrimp, shelled and deveined
6 tablespoons butter
1 tablespoon green onion, minced
1 tablespoon salad oil
5 cloves garlic, minced
2 teaspoons lemon juice
1/4 teaspoon salt
2 tablespoons parsley, minced
1/4 teaspoon lemon peel, grated
1 dash hot pepper sauce

Pat shrimp dry with paper towels; set aside. Melt butter in a wide frying pan over medium heat. Stir in green onion, oil, garlic, lemon juice, and salt; cook until bubbly. Add shrimp to pan and cook, stirring occasionally, until shrimp turn pink (4 to 5 minutes). Stir in parsley, lemon peel, and hot pepper seasoning. Makes 2 servings.

OR

SCAMPI IN WINE (SHRIMP SCAMPI)

1 lb. large fresh shrimp, shelled, cleaned
1/4 lb. butter
1 lg. clove garlic, chopped
Juice of one lemon
2 tsp. parsley, finely chopped
1/3 c. white wine
Salt and pepper to taste

Melt butter, add garlic and parsley, brown lightly. Add lemon juice, wine, salt and pepper. Add shrimp and saute quickly stirring until tender, about 5 minutes. Serve wine sauce over shrimp on pasta or rice.

OR

SHRIMP SCAMPI SAUCE

6 lg. shrimp
1 1/2 tbsp. cooking (olive) oil
1/8 lb. butter
3 scallions (or lg. onion), chopped
1/2 tbsp. Worcestershire sauce
1 tbsp. white vinegar
Juice of 1/4 lemon
1/8 tbsp. white pepper
Salt to taste

Brown finely chopped scallions in oil, add butter and heat (do not burn butter). Add remaining ingredients in order listed, stirring constantly. Simmer 5 minutes. Remove from fire. Break outer shell of scampi to expose meat for easy eating. Place (scampi) in shallow baking pan, dot with butter and broil 4 to 5 from flame for 6 minutes. Remove from broiler, spoon sauce over scampi. Place in 350 degree oven for 15 minutes. Serve immediately. Keep moist while baking by placing small amount of water in pan.

JM