Butterflied Florida Shrimp Scampi

Recipe Ingredients

2 lbs	908g / 32oz	Prawns or large shrimp
1/4 lb	113g / 4oz	Unsalted butter
2 tablespoons	30ml	A-1 steak sauce
2 tablespoons	30ml	Dry white wine
1 tablespoon	15ml	Basil
1 teaspoon	5ml	Tarragon
1 teaspoon	5ml	Celery salt
2 tablespoons	30ml	Olive oil
6		Garlic cloves - minced
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Butterfly shrimp by peeling shell off all but the tail; cutting 3/4 of the way down the middle, leaving the tail intact and removing vein (or ask butcher to do it). Wash and drain. In large heavy skillet, melt butter and add olive oil. Saute' garlic 30 seconds; add wine and A-1. Add tarragon, basil, and celery salt, grinding between fingers.

Turn heat to high, and when sauce is bubbling add shrimp with flat sides of tail down. Turn after three minutes and cook until no longer clear, usually two minutes or less. Remove individual pieces as they are done. Add a fair amount of salt and freshly ground pepper. Serve over rice.

This recipe yields 6 servings.

Source:
1st Traveler's Choice Internet Cookbook at - http://www.virtualcities.com/ons/recipe.htm

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