Yield: 1 servings
|\N \N||Bob ++ To make the scampi sauce, you will need liquid butter sauce|
|\N \N||(Mrs. Shedd's liquid margarine does nicely), garlic powder (NOT|
|\N \N||SALT), dehydrated parsley, and chablis wine (the inexpensive stuff that|
|\N \N||Comes in a box).|
For a cup of the liquid margarine, you will need about 4 tablespoons of garlic powder, (or more to taste), a teaspoon of onion powder and about a teaspoon of parsley. Add about 4 tablespoons of wine to this, and combine very well. Add salt to taste. This sauce will be slightly thinner than the Lobster's, which also contains yeast and a few other ingredients that affect the thickness, but not the taste.
Shell and de-vein 11 medium (41-50 count) shrimp. Spiral the shrimp into an oval baking dish, and cover with one ounce of sauce. Broil under a VERY hot (500 degree) broiler just until shrimp turns pink.
Glad you like the Lobster's food. For a chain, serving mass quantities of food to mass quantities of people, I think we do remarkably well. However, if you liked our Shrimp Scampi, may I offer the following, which is not suited for mass consumption, and is (in my opinion, anyway) better: Camarones en Mojo de Ajo 1 pound large shrimp, shelled and de-veined ½ pound butter (the real stuff, please), clarified 8-10 cloves of garlic, chopped 3-4 Tablespoons fresh parsley, chopped Heat the clarified butter in a large frying pan. Add the garlic, and cook over medium heat until the garlic begins to brown. Do NOT allow the garlic to burn, or it will be bitter. Add the shrimp, and cook, stirring frequently, until it turns pink. Top with chopped parsley. Serve with lots of French bread to sop up the garlic butter. Kathy Pitts Bryan, TX Submitted By PAT STOCKETT On 12-03-94