Succulent Shrimp scampi, oh so easy!
Serves: 6
2 pounds extra-large, wild caught Gulf prawns, 16-20 count size
4 ounces unsalted butter, cut into 2 pieces
1/4 cup dry vermouth or dry white wine, such as sauvignon blanc
1 Tablespoon plus 1 teaspoon fresh lemon juice
1 Tablespoon minced fresh shallot
1/2 teaspoon kosher salt
1/2 teaspoon Dijon mustard
2 Tablespoons finely chopped parsley
ground paprika for garnish
fresh ground black pepper
1. Preheat Broiler: Adjust oven rack to 6 inches below broiler. Preheat broiler.
2. Prep Shrimp: Peel and devein the shrimp, leaving the tail portion of the shells on. Dry shrimp with a paper towel.
3. Make Sauce: In a medium bowl, add butter, wine, lemon juice, shallot, salt and mustard. Microwave on high 1 minute or longer to melt butter. Add parsley and whisk together. Set aside and let cool slightly, about 2 minutes.
4. Toss Shrimp & Sauce: Add shrimp to butter mixture and toss to coat.
5. Arrange Shrimp: Arrange shrimp in a single layer in shallow oven safe dish. Pour remaining butter mixture over shrimp. Sprinkle shrimp with a few dashes of paprika and a few grinds of fresh black pepper.
6. Broil Shrimp: Broil shrimp for 4 to 5 minutes, until shrimp are bright pink, flip shrimp and continue to cook until pink and just cooked through, another 3 minutes or so.
7. Serve & Enjoy: Remove from broiler and let rest 1 minute. Toss shrimp to coat with sauce and serve. Enjoy!
