Recipe #1: Simple Shrimp Scampi
Our version of shrimp scampi is quite simple, with no breading, batter or deep frying to obscure the fresh flavor of the shrimp itself. Cayenne pepper replaces ground black pepper in this recipe, but use it sparingly, only to give the faintest hint of spiciness.
1. Heat 12-inch skillet over high heat until hot, 2 to 3 minutes. Add 1 tablespoon oil and swirl to coat bottom of pan. Add 1 pound shrimp and cook, stirring occasionally, until just opaque, about 1 minute; transfer to medium bowl. Return pan to heat and repeat process with remaining oil and shrimp.
2 tablespoons olive oil
2 pounds large shrimp (21 to 25 per pound), peeled and deveined if desired
3 tablespoons unsalted butter
4 medium cloves of garlic, minced
2 tablespoons lemon juice
1 tablespoon dry vermouth
2 tablespoons minced fresh parsley
2. Return empty skillet to medium-low heat; melt 1 tablespoon butter. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Off heat, add lemon juice and vermouth. Whisk in remaining 2 tablespoons butter; add parsley and cayenne, and season to taste with salt and pepper. Return shrimp and accumulated juices to skillet. Toss to combine; serve immediately.