Shrimp Scampi

This is something my hubs and I have always eaten on it’s own, side of garlic mashed potatoes, green beans or over pasta…YUM. Then we went to Fort Myers Beach this past fall, had to eat at Pincher’s Crab Shack, ordered one of their shrimp Po Boys…and WOAH. It was my shrimp scampi on a garlic toasted sub bun with lettuce and tomato! HEAVEN. Needless to say, my old recipe took on a new life.

INGREDIENTS

1c unsalted butter
2T prepared Dijon-style mustard
1T fresh lemon juice
1T chopped or minced garlic
1T chopped fresh parsley
2lbs medium raw shrimp, shelled, deveined, with tails attached
*for the po boy, remove the tails too!

PREP

1. Preheat oven to 450 degrees F (230 degrees C).

2. In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat.

3. Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp.

4. Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque.

Shrimp can also be paired with alfredo sauce and served over noodles, turned into a po boy, or left alone as a main protein. And the butter/garlic sauce…sop that up with your favorite french bread. Trust me.

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