Who doesn’t love shrimp scampi? It’s lemony, buttery and utterly comforting just about any time of year. But we especially love to make it during the late summer when the bounty of summer produce and fresh seafood is at its peak. This simple take on the classic utilizes our Cravings Grill Pan - perfect for charring up the bread with those perfect grill marks. The sauce is a balanced mix of jalapeño, garlic, white wine, lemon and of course, butter. Serve it at your next gathering and be prepared for smiles all around.
4 thick slices crusty sourdough
4 tablespoons olive oil
3 cloves minced garlic, plus 1 whole clove, halved
¾ pound fresh cleaned, shelled shrimp (or 1 pound frozen, defrosted if frozen). patted dry
1 teaspoon kosher salt, plus more for seasoning
½ teaspoon freshly ground black pepper, plus more for seasoning
Freshly ground black pepper, for seasoning the shrimp
1 tablespoon thinly sliced fresh red jalapeño, plus more for garnish
¼ cup dry white wine
2 tablespoons butter, cut into small cubes
Juice and finely grated zest of ½ small lemon (2 tablespoons juice and 1 teaspoon zest)
Parsley, for garnish
No drive-thru breakfast can compete with this masterpiece.
With a creamy slaw inspired by Pepper’s famous papaya salad!
Our favorite sandwich, in salad form!