From Shellfish Cookbook (Canada, UK), by A.D. Livingston.
This Italian dish was originally made, I understand, from small, lobsterlike shellfish called scampi, langostinos or prawns. In America it is often made with shrimp. Either shrimp or langostinos will do if you've got plenty of fresh garlic.
2 pounds large shrimp or prawns, whole
1/4 cup melted butter
1/4 cup olive oil
10 cloves garlic, minced
4 green onions with half of tops, chopped
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
1/4 teaspoon lemon zest
salt and pepper
Behead, shuck, and devein the shrimp, leaving the tails on. Heat the butter and olive oil in a large skillet. Sauté the green onion and garlic for 4 or 5 minutes. Add the lemon juice, salt, and pepper. Cook, stirring as you go, until the mix starts to bubble. Add the shrimp. Cook for about 5 minutes, depend on the size of the shrimp. Add the lemon zest and parsley. Stir. Serve hot with lemon wedges, hot garlic bread, rice, and vegetables
Yield: Feeds 3 or 4
Related Recipe: Traditional Italian Grilled Scampi
Related Article: What is Scampi?