Shrimp Scampi In Garlic White Wine Glaze
|Jumbo shrimp||12 Ounce, unshelled|
|Unsalted butter||2 Tablespoon|
|Olive oil||2 Tablespoon|
|Scallions||4 , chopped|
|Garlic||8 Clove (40 gm), thinly sliced|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Ground pepper||1⁄4 Teaspoon|
|Italian parsley||1⁄2 Cup (8 tbs), chopped|
|Cooked pasta/Hot cooked rice||1 Cup (16 tbs)|
Rinse the shrimp and remove the shells up to the tail.
Butterfly each with a small sharp knife by making a deep slit along the back from the head end to the tail, taking care not to cut all the way through the shrimp.
Open the shrimp so they lie flat.
In a medium skillet over medium-high heat, heat the butter and olive oil, then add the scallions and garlic.
Add the shrimp and cook for 1 minute on each side and stir the other ingredients frequently.
Stir in the wine.
Cover and cook until the shrimp are pink and opaque, about 1 minute.
Stir in pepper.
Sprinkle with parsley and serve immediately with pasta or rice.