When I think of shrimp scampi, I think of butter and garlic. Lots and lots of garlic.
When Josie was writing this recipe, she must not have liked garlic.
Thinking back, 2 cloves didn’t seem like a lot for scampi. I think 5 or 6 cloves would be about the right amount. Maybe a little more. . .
Although, I did like the lemon.
You create a lemon garlic butter in the pan, making the sauce separately. This ensures that the shrimp are not overcooked, so that part of the recipe I liked a lot.
Overcooked shrimp can get very rubbery and tough.
Broiling for 3 minutes at a time gives you a lot of control over how the shrimp are cooking. If there are some that are smaller - you can take them out of the pan and still continue cooking the larger shrimp.
So, yes, this was a different kind of scampi. But it was absolutely delicious. You will absolutely want some bread to dip into the left over melted butter!
JOSIE’S LEMON SCAMPI
2 Pounds Shrimp
1/4 Cup Butter
2 Cloves Garlic, Minced
1 Lemon, Juiced
1/4 Cup Melted Butter
1/2 Teaspoon Salt
1/8 Teaspoon Pepper
Snipped Parsley
Melt 1/4 cup butter in a small skillet over medium heat. Add garlic and lemon juice, simmer for 3 minutes, stirring often. Arrange shrimp on a broiler pan. Blend melted butter with garlic butter mixture. Pour over shrimp. Sprinkle with salt and pepper. Broil three and a half minutes. Turn shrimp and broil 3 to 4 minutes more. Sprinkle with parsley.
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