Shrimp in Garlic Butter Sauce

 

Came across this recipe for Scampi alla Griglia (Broiled Shrimp with Garlic Butter)  in an old Italian cookbook while looking through my mother's cookbook bookshelf. It is dated 1968! The recipe does not call to be served with pasta, but I felt like angel hair would be a great addition. But feel free to serve shrimp just as is for a tasty appetizer.

Shrimp in Garlic Butter Sauce

Serves:6

2 lbs Shrimp,  large deviened and peeled, tail on

8 tablespoons Butter

1/2 cup Olive Oil

1 tablespoon Lemon juice

1/4 cup Shallots or scallions, finely chopped

1 tablespoon Garlic, finely chopped

1 teaspoon Salt

Freshly ground black pepper

4 tablespoons Parsley, fresh and chopped

Lemon quarters

Directions:

Wash the shrimp under cold water and pat dry with paper towel. Preheat broiler.

In a large baking dish, melt the butter, be careful not to let it brown. Stir in the 1/2 cup olive oil, lemon juice, shallots, garlic, salt and pepper. Add the shrimp and turn them in the butter until they glisten on all sides. Broil for 5 min. Then turn the shrimp over, broil for another 5-10 min or until lightly browned and firm to the touch. Be careful not to over cook them. With tongs transfer shrimp to a large baking dish, or over top pasta. Pour the sauce from the pan over top and sprinkle with chopped parsley. Garnish with lemon quarters.

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