Serves 4 as an appetizer, 2 as a main course.




For 1 Batch(es)


  • 1 pounds shrimp (size U10), head and shells on
  • 4 cloves garlic, peeled and grated
  • salt and pepper, to taste
  • 2 tablespoons olive oil
  • 4 tablespoons butter
  • 2 tablespoons dry vermouth
  • 1/2 lemon, juiced
  • 4 tablespoons chopped oregano, parsley, or marjoram
  • 1 lemon, cut into wedges, for serving

Scampi Directions

  1. Using kitchen shears, cut a slit down the back of each shrimp and devein, but leave the shells intact.
  2. In a mixing bowl, toss the shrimp with the garlic, salt and pepper, and set aside.
  3. In a heavy iron skillet, heat the olive oil and butter over medium-high heat until the butter foams. Add the shrimp and cook quickly—tossing just until done. Remove to a serving platter.
  4. Lower the heat then add the vermouth and lemon juice to pan—scraping up any brown bits.
  5. Swirl in the chopped herbs and pour the sauce over the shrimp.
  6. Serve immediately with lemon wedges and crusty bread to mop up the juices.

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