Shrimp Scampi

Shrimp Scampi is not a difficult dish to make.  With only a few ingredients, it is so important that each one is fresh, and that the shrimp are wild caught, not the smaller, farm raised shrimp found in many stores.  Splurge on your ingredients - you won't be sorry!  Better to have this dish only a few times a year, and be truly satisfied with it, than to scrimp and be sorry for a mediocre dinner.

2 pounds large fresh shrimp (I prefer USA wild caught)
8 Tablespoons (1 stick) butter, melted
1/2 cup of olive oil (I use Carapelli extra light for cooking)
1/4 cup of chopped, fresh Italian style parsley
1 small shallot, chopped fine, or 1 Tablespoon of chopped fresh scallions (green onions)
3 cloves of garlic, minced fine or pressed (invest in a quality garlic press like a Zyliss - worth every penny)
juice from one fresh lemon - no seeds!
Fresh ground black pepper to taste

Rinse shrimp, peel and de-vein, and blot dry with paper towels.  Combine melted butter, olive oil, parsley, shallot or scallions, garlic, and lemon juice in a large, shallow dish (that is oven safe).  Add shrimp, and toss to coat.  Marinate about 30 minutes.  Preheat broiler setting on oven, and broil about 4-6 inches from heat in the dish.  They will cook quickly, about 3 minutes, turn or flip the shrimp, and cook another 3-4 minutes.  DO NOT OVERCOOK!  Shrimp will turn a nice shade of pink when done.  If you cook them too long, even the highest quality shrimp get rubbery.  Top with freshly ground black pepper, and Parmesan or Romano cheese.  I served mine over Barilla Plus (mulitgrain pasta with ALA Omega 3 and protein) angel hair pasta.  I like this dish with angel hair because it takes the buttery sauce well.  I also rounded out my dinner with Italian Green Beans (posted earlier) and a spinach salad with fresh cherries, candied pecans, sliced carrots, grape tomatoes, fresh radish slices, and fresh tangerine pieces.   I used a lite raspberry walnut dressing by Ken's. (my favorite lately)