Scampi is the Italian word for shrimp. There are many ways to prepare them, but all are
basically broiled shrimp with
garlic and tomatoes. The real variation lies in whether or not they are shelled.
Most Scampi dishes are shelled raw shrimp with a bit of tail shell remaining, but some of the finest Italian restaurants serve Scampi in the shell, merely cutting
down the inside curve and
spreading apart to form a butterfly-shape. The latter is attractive, but hard to eat; it can only
be used with the very largest shrimps or prawns.
1 1/2 pounds cleaned raw shrimp (or 2 defrosted boxes
1/2 cup olive oil
1/2 cup minced parsley
4 minced garlic cloves
2 minced shallots or scallions
1/4 tsp oregano
Saute shrimp in olive oil for 5 minutes over high
heat, shaking or stirring
briskly until cooked. Season with salt and pepper and remove to a hot ovenproof platter,
draining off the oil.
Add remaining
ingredients to olive oil, saute over medium high flame for 3 minutes, shaking
the pan briskly. Pour sauce over shrimp and broil for 2 minutes
