Scampi Alla Griglia Recipes

Steps:

• Place the shrimp in a large, shallow baking dish big enough to hold them in a single layer. Combine the butter, olive oil, garlic, shallots, salt, and pepper in a mixing bowl and pour over the shrimp. Place the dish 3 to 4 inches (8 to 10 cm) under a preheated broiler and cook for 5 minutes. Turn the shrimp over and broil for another 5 to 10 minutes, until the shrimp are lightly browned and firm to the touch - do not overcook. Transfer the shrimp to a serving platter and pour the remaining sauce over them. Garnish with chopped parsley and lemon wedges. Serves 4 to 6.

Steps:

• 1. Preheat oven to medium. Put bread crumbs in a bowl and mix with enough olive oil to moisten well. Add lemon juice and salt and pepper to taste. Stir in parsley. Roll shrimp in mixture til well coated.
• 2. Layer shrimp in an oiled casserole and spread a little of the leftover bread crumbs on the top. Sprinkle with olive oil and bake for about 5 minutes or til crumbs form a golden crust. Put under broiler briefly to brown. Serve with lemon wedges.

Steps:

• Shell the shrimp, but be careful not to remove the last segment of shell or tail. With a smalll knife, slit each shrimp down the back and lift out the black or white intestinal vein. Wash the shrimp quickly under cold water and pat them thoroughly dry with paper towels.
• Preheat the broiler to its highest temperature. In a shallow flameproof baking dish or pan just large enough to hold the shrimp in one layer, melt the butter over low heat, and be careful not to let it brown. Stir in the 1/2 cup of olive oil, lemon juice, shallots, garlic, salt and a few grindings of pepper, add the shrimp and turn them in the butter and oil until they glisten on all sides.
• Broil them 3 to 4 inches from the heat for 5 minutes, then turn the shrimp over and broil them 5 to 10 minutes longer, or until they are lightly browned and firm to the touch. Becareful not to over cook them.
• With tongs, transfer the shrimp to a heated serving platter, pour the sauce from the pan over them, and sprinkle with chopped parsley. Garnish with lemon quarters, and serve.