Hit me with your best shrimp scampi recipe?

add butter garlic salt pepper oldbay and a dash of red hot to a hot pan add scrimp and sort of like toss the mix not stir then take out when done.

I really like this variation of shrimp scampi – it is different because of the sour cream. Cook onions and (lots of) garlic in butter. Add one to two cups sour cream. Cook over low heat for about 30 minutes. Toward the end, cook shrimp – do it one of two ways. Either microwave it for about 45 seconds, or boil it (Boil water with a half lemon in it. Add shrimps for 2 minutes. Remove and immediately put in ice water. Always yields "perfect" shrimp). Add shrimp to cream mixture. Serve over white rice.

At this point, your meal is pretty much shades of white and pretty rich. Balance it with something green – perhaps broccoli or asparagus. A slice of tomato would look nice in the corner of the plate.

Shrimp Scampi

1 1/2 pound jumbo shrimp, shelled and deveined
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
2 teaspoons minced garlic
1/4 cup dry white vermouth
1 tablespoon freshly squeezed lemon juice
2 teaspoons finely chopped flat-leaf parsley leaves
1/4 teaspoon grated lemon zest

Put the shrimp on a large pie pan or plate and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced.

Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Add the butter to the skillet. When the foaming subsides, raise the heat to high, and invert the plate of shrimp over the pan so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, for 1 minute. Add the garlic and cook for 1 minute. Turn the shrimp over and cook for 2 minutes more. Transfer the shrimp to a bowl.

Return the skillet to the heat and pour in the vermouth and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the zest and parsley into the sauce. Pour the sauce over the shrimp, season with salt and pepper to taste and toss to combine.

Divide the shrimp among 4 plates or arrange on a platter and serve.

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.

ENJOY!