Recipe

Shrimp Scampi With Lemon And Butter-soaked Bread Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 10 months ago Plump, fresh shrimp flavored with a lemon-garlic marinade broiled to tenderness and served in a pool of lemon-garlic butter with hearty slices of crusty French baguette for mopping up the sauce. From Pepperidge Farm Prep:40m Cook:7m Servings:4	Mystic_rive
	lemony garlicky quick and juicy

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Ingredients

1 lemon

5 tbsp. olive oil

4 tsp. chopped fresh fresh oregano leaves

4 cloves garlic, minced (4 tsp.)

1/2 tsp. ground black pepper

3 tbsp. unsalted butter

1 pkg. (14 oz.) Hearth Fired Artisan French Demi-Baguette

24 fresh or frozen jumbo shrimp, shelled and deveined

Sprigs fresh oregano leaves

Directions

Grate the peel from the lemon.

Reserve 1 tablespoon of the peel.

Squeeze the lemon to make 2 tablespoons juice.

Set aside.

Stir the lemon peel, 3 tablespoons of the oil, 1 teaspoon of the oregano, 2 teaspoons of the garlic and black pepper in a nonmetallic shallow dish or 1 gallon resealable plastic bag.

Add the shrimp and turn to coat with the marinade.

Cover the dish or seal the plastic bag and refrigerate it for 30 minutes, turning the shrimp over a few times while it’s marinating.

Heat the remaining oil in an 8-inch skillet over medium heat.

Add the remaining garlic and cook until tender.

Add the reserved lemon juice and remaining oregano.

Remove from the heat. Add the butter and stir until the butter melts. Season to taste. Keep warm.

Bake and cool the bread according to the package directions.

Cut the bread diagonally into 12 (1/2-inch thick) slices.

Heat the broiler. Put the bread slices on a baking sheet.

Broil 7 inches from the heat for 2 minutes or until toasted.

Remove the bread from the oven.

Remove the shrimp from the marinade and put the shrimp on a rack in a broiler pan.

Broil the shrimp with the top of the shrimp 6 inches from the heat for 5 minutes or until the shrimp turn pink turning the shrimp over halfway through cooking.

Put the shrimp on a serving platter.

Drizzle the butter mixture over the shrimp.

Arrange the bread around the edge of the plate.

Garnish with oregano.

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