SHRIMP SCAMPI with GARLIC BREAD

SHRIMP SCAMPI with GARLIC BREAD

“This scampi is just as good as you’ll find in a restaurant. The shrimp are flavored with a lemon-garlic marinade and served with slices of crusty bread for mopping up the sauce.”


1 tablespoon lemon zest
5 tablespoons olive oil
4 tablespoons chopped fresh oregano leaves
4 cloves garlic, minced
½ teaspoon black pepper
24 fresh or frozen jumbo shrimp, shelled and deveined
2 tablespoons lemon juice
3 tablespoons unsalted butter
1 package (10-oz.) Pepperidge Farm Garlic Bread
Sprig fresh oregano leaves


Stir the lemon zest, 3 tablespoons oil, 1-teaspoon oregano, 2 teaspoons garlic and the black pepper in a shallow nonmetallic dish or gallon size resealable plastic bag. Add the shrimp and turn to coat. Cover the dish or seal the bag and refrigerate for 30 minutes.

Heat the remaining oil in an 8-inch skillet over medium heat. Add the remaining garlic and cook and stir until tender. Stir in the lemon juice and remaining oregano. Remove the skillet from the heat. Add the butter and stir until the butter is melted. Keep warm.

Prepare the bread according to package directions cut each bread half diagonally into 6 (1/2-inch thick) slices.

Heat the broiler. Place the bread slices onto a baking sheet. Broil 7-inches from the heat for 2 minutes or until the bread is toasted on both sides.

Remove the shrimp from the marinade and discard the marinade. Heat the broiler. Place the shrimp on a rack in a broiler pan. Broil the shrimp 6-inches from the heat for 5 minutes or until the shrimp are cooked through, turning the shrimp over once halfway through broiling.

Place shrimp onto a serving platter. Drizzle with butter mixture. Serve with the bread. Garnish with the oregano sprigs,


Yield: 4 servings.