Shrimp Scampi

Author: Cook’s Illustrated

Ingredients:

• 2 tablespoons, il Fustino EVOO
• 2 pounds, large shrimp – peeled and deveined
• 3 tablespoons, unsalted butter
• 4 cloves, garlic – minced
• 2 tablespoons, fresh lemon juice
• 1 tablespoon, dry vermouth
• 2 tablespoons, fresh parsley leaves – minced
• pinch, cayenne pepper
• salt and pepper

Directions:

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.

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.