| Scampi Al Fresco
1 pound of raw shrimp
2 tablespoons of Olive oil
2 tablespoons of butter or Margarine
3 tablespoons of chopped parsley
2 Garlic cloves, chopped
1/2 teaspoon Crumbled dry mint or 1 teaspoon of Fresh Mint, finely chopped
Salt and Pepper to taste
1 1/2 tablespoons of fresh Lemon Juice
1 pound of cooked Fettucine |
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Heat oil and butter in a skillet. When fat is hot, add the shrimp and cook over high heat, turning shrimp constantly. As soon as the shrimp "turn color," that is turn pink, add the parsley, garlic and mint. Keep tossing for no more than another minute; remove from heat and stir in the lemon juice, starting with 1 tablespoon. Taste, and if it needs more tang, add salt and pepper and add the other 1/2 tablespoon lemon juice. Serve with hot fettucine. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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