Shrimp Scampi....

Source: Jim Mixson as modified from several web recipes.



1 # shrimp (tailless; can be precooked)

1/3 C clarified butter

4 cloves minced/crushed garlic

4 scallions, chopped fine

1/4 C dry white wine

2 T lemon juice *

2 T chopped fresh parsley or 1-2 t dried parsley

1 T zest *

Creole seasoning to taste



* Use juice and zest from one very large lemon. Amount is not critical.



Rinse shrimp and set aside.

Heat butter in a large skillet with the garlic. Cook until softened. Add

the scallions, wine and lemon juice; cook briefly. Add zest and the shrimp. 

If shrimp are precooked, just get them hot; otherwise a couple of minutes 

per side until pink and firm, not rubbery. 

Mix well with hot cooked linquine or angel hair spaghetti and serve.