Shrimp Scampi with Lemon and Butter-Soaked Bread Recipe

How to make it

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• 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.