Ingredients
24
lg. uncooked shrimp (peeled, deveined, leaving tails on)
4
lg. garlic cloves, finely minced
Directions
1.
In a skillet, sauté a few spoons of bread crumbs, parsley and garlic in olive oil and butter until lightly browned.
2.
Add garlic after a few moments so that it doesn't get brown.
3.
Add shrimp, marinade and juice from a couple of lemon wedges and cook until shrimp are pink and juices in pan are bubbling hot.
4.
Serve shrimp with scampi sauce for dipping, and garnish with lemon wedges.
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