2 1/2 lbs. Unpeeled Shrimp
1 Tbs. Salt
Freshly Ground Black Pepper to taste
1/2 cup Unsalted Butter, softened
2 Tbs. Fresh Garlic, chopped
1 tsp. Dried Oregano
An additional 1/2 cup Unsalted Butter, softened
2 Tbs. fresh Lemon Juice
3 to 4 cups Rice Pilaf, cooked
About 2/3 cup Green Peas, cooked
Fresh Parsley and Lemon Wedges for Garnish
Instructions:
Thoroughly rinse and drain the unpeeled shrimp. While washing the
shrimp, look for a
black vein on the back. If the vein is black, a light incision will
expose the vein for
easy removal. Place all cleaned and deveined shrimp on a baking sheet
that has been
brushed with butter, and add salt and pepper to taste.
Meanwhile, prepare rice pilaf as directed on the package, making sure
to add the cooked
peas when the rice is ready to serve.
Return to preparing the scampi by combining the softened butter with
the garlic and
oregano in a small mixing bowl. Brush the shrimp with the butter
mixture and then
bake in a pre-heated 450-F degree oven for about 5 minutes, or until
the shrimp are
opaque.
In a small glass bowl, combine any of the remaining garlic and oregano
butter with the
additional 1/2 cup butter and the lemon juice. Reserve the mixture to
pour over the
broiled shrimp at serving time. A few seconds in the microwave or a few
minutes in
the saucepan will quickly re-heat the buttery lemon mixture.
Serve each shipmate a plate filled with a scoop of the rice pilaf
with peas
and a portion of the Scampi Oreganato. Garnish with parsley and lemon,
if desired.
