Scampi

2 lb. medium shrimp
3 Tbsp. olive oil
1 Tbsp. paprika
1/4 tsp. salt
1 Tbsp. fresh parsley
1/4 c. water
1/2 c. margarine
1 clove garlic, minced
pinch of dry oregano
pinch of dry basil
pinch of dry mint
pinch of red pepper1/2 tsp. malt vinegar
1 lemon

Shell, rinse and dry shrimp. Assemble shrimp, slat, pepper and olive oil in saute pan with lid. Turn up heat and mix well while heating. Sprinkle with paprika and cook covered for 10 minutes, stirring once. Shrimp is ready when it turns pink. Drain off all but 1 tablespoon oil. Add all remaining ingredients to uncovered pan. Squeeze juice from 1 whole lemon, stir until butter melts and water boils. Remove from heat; taste sauce and adjust seasoning. Arrange in small individual plates and add sauce from pan to each dish. garnish with parsley and lemon wedges.

Jeff Edwards
Lovis' Son