Scampi Al Fresco

Recipe Ingredients

1 lb	454g / 16oz	Raw shrimp - deshelled and devein
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Butter or margarine
3 tablespoons	45ml	Chopped parsley - (Italian if possible
2		Garlic cloves - chopped
1/2 teaspoon	2.5ml	Crumbled dry mint - or
1 teaspoon	5ml	- fresh mint - finely chopped
		Salt and pepper to taste
1 1/2 tablespoons	22ml	Fresh lemon juice
1 lb	454g / 16oz	Cooked fettuccine

Recipe Instructions

HEAT OIL AND BUTTER IN SKILLE

When fat is hot, add the shrimp and cook over high heat, turning shrimp constantly. As soon as the shrimp "turn color," that is turn pink, add the parsley, garlic and mint.

Keep tossing for no more than another minute; remove from heat and stir in the lemon juice, starting with 1 tablespoon.

Taste, and if it needs more tang, add salt and pepper and add the other 1/2 tablespoon lemon juice.

Serve with hot fettuccine.

MARION CUNNINGHAM PRODIGY GUEST CHEFS COOKBOOK

Source:
Sunset Books

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