shrimp scampi

Ahh shrimp... what a versatile item to cook with. To me it is similar to chicken just because there are so many applications. Scampi is one of my favorite dishes it is fast cooking and super easy to pull off. I also enjoy doing a variation of this dish using chicken. I will post the recipe for chicken scampi at a later time. I like to make a lemon butter garlic sauce first and then use that as a base to cook my shrimp and finish the dish. There are numerous recipes out there such as Emeril's scampi with onions and Rachel Ray's Greek style scampi, but my recipe is pretty simple and straight forward. Whatever you do try not to overcook the shrimp, unless you enjoy eating rubber. So check out the recipe below and get your scampi on....

INGREDIENTS

1 Lemon
1 Stick of butter (unsalted)
2 tsp salt
2 tsp dried oregano
2 tsp dried or fresh basil
2 tsp dried thyme
2 tsp garlic powder
2 tsp onion powder
2 tsp ground white pepper
1/2 tsp red pepper flakes (optional)

12-24 medium sized shrimp peeled and deveined  (you may leave the tails on or off its up to you)
2 cloves garlic minced
2 tbsp fresh basil chopped
2 tbsp flat leaf parsley chopped
1/2 cup dry white wine
2 tbsp all purpose flour

DIRECTIONS
Heat stick of butter on low to medium heat till melted
Roll lemon back and forth on counter top applying pressure to loosen up juices
Cut lemon in half and squeeze juices into butter try not to get lemon seeds in the butter
Add spices and whisk until thoroughly mixed

Heat a saute pan on medium heat until hot
Add small amount of butter sauce
Add garlic to pan and cook for 2 minutes until soft
Add Shrimp to pan
Cook shrimp 1 to 2 minutes on each side DO NOT OVERCOOK
Add wine to pan
Finish with flour, basil and parsley shaking pan until mixed in
Serve immeadiately over pasta or by itself with hot bread