Ingredients

1 lb. of extra large shrimp (cleaned, peeled and deveined) 3 cups of rice 1 stick unsalted butter 1 cup of extra virgin olive oil 3 cloves of crushed garlic 1/2 cup of fresh parsley chopped or 1 tablespoon of dried 1/2 a cup of white wine 1 pinch of salt 3 fresh lemons squeezed 1 teaspoon capers 1 teaspoon garlic powder 1 pinch of salt & pepper

Preparation

Steam 3 cups of rice while preparing the shrimp scampi and set aside. In a large pan sauté 3/4 cup of extra virgin olive oil, 1 stick of butter, squeeze lemon juice, add 1/4 cup more of olive oil, white wine, salt and pepper, garlic powder, fresh garlic, capers. Add shrimp, parsley, place fresh lemon halves into pot on top of shrimp, hand full basil leaves. Cook for 7 minutes adding 1 cup of water in and cover pot. Take the lemon halves out, pour the entire recipe of sautéed shrimp and scampi sauce over the steamed rice. Garnish with parsley and place lemon halves back on top.

Sauce Ingredients

Sauce Preparation

Meat Ingredients

Meat Preparation