Mauer's Shrimp Scampi
2 tablespoons unsalted butter
2 large garlic cloves, peeled and minced
½ teaspoon dried hot red-pepper flakes
1¼ pound extra-large (22/25) shrimp, peeled and deveined
½ teaspoon salt
2 tablespoons fresh-squeezed lemon juice (I like Meyer lemons if available)
2 tablespoons minced fresh parsley (Italian flat-leaf preferred)
Place a saute pan or skillet over medium heat and add the butter. When the butter begins to sizzle and bubble, add the garlic and crushed red pepper. Saute for 2 to 3 minutes until the garlic softens and becomes very fragrant.
Add the shrimp and salt and saute for 2 to 3 minutes or until the shrimp are just cooked through; taking care not to overcook as they will get tough.
Sprinkle the shrimp with the lemon juice and parsley, and toss to coat well. Serve immediately. Serves four.
Serving suggestions: If you're going to serve over pasta (angel hair works well), add a ½-cup of dry white wine and bring to boil before adding shrimp.
Or, the scampi can be served over brown rice or alone with some warm, whole wheat French bread to soak up the juices.
Nutrition values per serving: 179 calories (39 percent from fat), 7.8 g fat (4 g saturated fat), 2.9 g carbohydrates, 0.3 g sugars, 0.2 g fiber, 23.4 g protein, 188 mg cholesterol, 461 mg sodium.
Don Mauer