Shrimp Scampi

Celebrating the Seafood Lover in you? Shrimp scampi isn't just for Red Lobster fans. Whip up a quick scampi, throw some Pillsbury crispy rolls in the oven, toss a nice salad and pop a bottle of Pinot... there, you've set a romantic table and the recipe for amore. Love is in the air!

1. Sautee on low, in a large frying pan:

1/4 cup butter
2 Tbsp. olive oil
4-6 cloves garlic

2. Add to the pan:

2 lbs. shrimp, peeled and rinsed
Juice of 2 lemons
Handful of parsley, chopped

3. Simmer for 8-10 minutes until shrimp are pink and curl up.

4. Season with: salt, pepper and a touch of oregano (optional)

Serve over a bed of linguine al dente. Magnifico!

Serves: 4.

Garlic tip: don't waste your time messing around trying to peel the skin off that garlic with your piddly thumbs! Instead, grab your chef's knife, lay the garlic on its side and give it a good, firm whack with the side of the knife. The garlic crushes under the blade, and voila... skin's off.

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