Scampi all Griglia

Ingredients

• 2 lbs. large fresh shrimp, deveined, in their shells or defrosted frozen shrimp
• 8 T. butter
• 1/2 cup olive oil
• 1 T. lemon juice
• 1/4 cup finely chopped shallots or scallions
• 1 T. finely chopped garlic
• 1 tsp. salt
• Freshly ground black pepper
• 4 T. finely chopped fresh parsley, preferably the flat-leaf Italian type
• Lemon quarters

Directions

1. Shell the shrimp, being careful not to remove the last segment of shell or the tail. Devein the shrimp by slitting down the back of each shrimp with a small sharp knife and lifting out the black or white intestinal vein. Wash the shrimp quickly under cold running water and pat dry with paper towels.
2. Preheat broiler to its highest temperature.
3. In a shallow flameproof baking dish or pan just large enough to hold the shrimp in one layer, melt the butter over low heat on the stove top, being careful not to let it brown. Remove from burner.
4. Stir in olive oil, lemon juice, shallots, garlic, salt, and a few twists of freshly ground pepper. Add the shrimp and turn in the butter and oil mixture until they glisten on all sides.
5. Broil them 3-4 inches from the heat for 5 minutes, then turn the shrimp over and broil them for 5 to 10 minutes longer, or until they are lightly browned and firm to the touch done.*
6. Transfer the shrimp to a serving platter, pour the sauce from the pan over them, and sprinkle them with parsley.
7. Garnish with lemons and serve.

Notes

1. Cooking times will vary depending on the size of the shrimp you are using and the amount of heat generated by your broiler. Keep an eye on the shrimp while they are broiling, because they can quickly become overcooked. You may not need to broil for the suggested time in the recipe. Keep and eye on them.