4/29 is National Shrimp Scampi Day

Sauteed Garlic Shrimp

Ingredients
1/2 cup extra-virgin olive oil
4 garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper
3 pounds large shrimp, shelled and deveined
Kosher salt and freshly ground pepper
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter
Directions
In a very large skillet, heat the olive oil. Add the garlic and cook over moderately high heat until light golden, about 2 minutes. Add the crushed red pepper and cook for 30 seconds. Add the shrimp and cook, stirring occasionally, until white throughout, about 4 minutes. Season with salt and pepper. Add the lemon juice and butter and cook over low heat until the butter is melted and the sauce coats the shrimp. Spoon the shrimp and sauce into shallow bowls and serve.
Serve With
White rice or crusty bread.



Grilled Shrimp

Ingredients
1 stick (4 ounces) unsalted butter
1/4 cup finely chopped parsley
1/4 cup finely chopped basil
3 garlic cloves, finely chopped
1 shallot, finely chopped
16 jumbo shrimp in the shell, preferably with heads left on
Salt and freshly ground pepper
White rum, for sprinkling (optional)
Directions
In a small saucepan, combine the butter with the parsley, basil, garlic and shallot and melt over low heat.
Light a grill or heat a grill pan. Halve the shrimp lengthwise, leaving them attached 1 inch below the head. Devein the shrimp and spread them open. Season with salt and pepper, then brush liberally with the herb butter.
Grill the shrimp over a medium-hot fire, shell side down, until lightly charred, about 1 minute. Turn and grill the other side until lightly browned, about 40 seconds. Turn the shrimp again. Brush them liberally with more herb butter, sprinkle with rum and grill until barely cooked through and bubbling, about 1 minute longer. Serve at once.
Make Ahead
The garlic-herb butter can be refrigerated overnight. Melt the butter before using.