KEY LIME SHRIMP SCAMPI  

KEY LIME SHRIMP SCAMPI 1. Peel 2 lbs shelled, jumbo shrimp and place shells in a small saucepan (reserve shrimp in the fridge). Add 2 C water + 1 C good, drinkable white wine to the shrimp shells. Bring to a boil over high heat then reduce to a simmer until liquid has reduced to about 1 cup, 20 minutes 2. Strain liquid and discard shells. Reserve stock 3. In a large skillet over medium heat, add 4 tbsp unsalted butter. When foamy, add 3 minced cloves garlic. Sauté until fragrant, 1 minute. Add stock and ¼ C key lime juice (or lime or lemon juice, 2-3) Bring to a simmer, reducing liquid by half to a thickened sauce 4. Add shrimp and saute until pink, 2-3 minutes, flipping halfway. Stir in ¼ C chopped flat-leaf parsley. Season to taste with kosher salt (shrimp are naturally salty so you might not need any) 5. Serve with more parsley leaves and a squeeze of lime. Goes great with steamed rice or crusty bread or both! Serves 6