Scampi al fresco

4 servings

Ingredients

Quantity Ingredient
1 pounds Raw shrimp deshelled and deveined
2 tablespoons Olive oil
2 tablespoons Butter or Margarine
3 tablespoons Chopped parsley (Italian if possible)
2 Garlic cloves; chopped
½ teaspoon Crumbled dry mint; OR Fresh Mint, finely chopped
Salt and Pepper to taste
1½ tablespoon Fresh Lemon Juice
1 pounds Cooked Fettucine

Directions

HEAT OIL AND BUTTER IN 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 ½ tablespoon lemon juice. Serve with hot fettucine.

MARION CUNNINGHAM

PRODIGY GUEST CHEFS COOKBOOK

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