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Recipe Instructions

Shrimp Scampi

  • 6 tablespoons Lunds & Byerlys Garlic Parmesan Butter
  • 2 cloves minced garlic
  • 1 (16 ounce) bag Lunds & Byerlys Raw, Peeled, Deveined, Tail on Shrimp, (26-30 count), thawed
  • 1/4 cup dry vermouth
  • 2 teaspoons grated lemon zest
  • sea salt and pepper to taste
  • 2 tablespoons fresh minced parsley
  • 3/4 cup regular rice, cooked

In large skillet, melt butter over medium heat.  Add garlic and simmer 1-2 minutes

Add shrimp, green onions, vermouth, lemon zest, salt and pepper.  Cook until shrimp turn pink and are no longer opaque (1-2 minutes per side).  Do not overcook.

Sprinkle parsley over shrimp and serve with hot rice..

Amount:  4 servings

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