This shrimp scampi is served as a chilled appetizer with an herby fresh Green Mayonnaise. Vary the herbs in the mayo if you like. This tasty mayo can also be used on sandwiches or mixed into chicken salad.
This dish can also be served hot as a classic shrimp scampi with pasta or rice
Also try Shrimp Scampi with Marsala and Bacon
Make Ahead Shrimp Scampi Appetizer
Three days ahead, prepare green mayonnaise. Keep tightly covered
Two days ahead, peel and clean shrimp. Store in coldest part of fridge, wrapped in plastic wrap, in tightly covered plastic or glass container
Just before serving, cook shrimp or if serving chilled make the morning of the party
Shrimp Scampi Appetizer with Green Mayonnaise
2 1/2 to 3 pounds medium shrimp, peeled and deveined
3-4 tablespoons butter
3-4 tablespoons olive oil
7 garlic cloves minced
Pinch of sugar
2/3 cup dry white wine
1/2 cup fresh parsley, chopped
Juice from 1/2 lemon
Pinch red pepper flakes (optional)
Salt & Pepper to taste
Heat the skillet over medium high heat. Melt the olive oil and butter. Add the garlic and cook for about one minute. Do not brown. Add the shrimp and season with salt, pepper and red pepper. Sprinkle with sugar.
Toss shrimp in garlic butter until they just begin to turn pink, 3-4 minutes. Add the parsley and wine and toss until fully pink and firm, about 1 minute.
Squeeze on lemon juice and serve on platter of finely shredded lettuce. Serve with Green Mayo.
2 cups mayonnaise
1 tablespoon fresh chives, chopped
Combine all ingredients in a small bowl and blend well. Allow flavors to blend for about 2 hours. Refrigerate leftovers
Shrimp Scampi with Marsala and Bacon
If you'd like, substitute cubed salmon, white fish or scallops for the shrimp. Use white wine instead of Sherry
3 strips bacon
2 tablespoons bacon fat
6 tablespoons butter
1 1/2 pounds medium or large shrimp, peeled and deveined
2 large garlic cloves, minced
1/2 teaspoon fresh oregano leaves
1/2 teaspoon fresh thyme leaves
1 teaspoon fresh tarragon leaves
2 tablespoons lemon juice
Salt and pepper to taste
1/2 cup dry Marsala or Sherry wine
Chopped fresh parsley
Cook bacon until tender but not crisp. Crumble bacon and set aside. Reserve about 2 tablespoons bacon fat. Wipe out skillet with a paper towel and add the butter and bacon fat over medium heat. Add shrimp and sauté until shrimp are slightly opaque. Remove shrimp to a baking dish. Add the garlic and herbs. Stir over low heat, 2-3 minutes until garlic is softened. Remove to the baking dish with the shrimp.
Remove pan from heat and add the wine and lemon juice. Scrape any browned bits in the pan and stir to blend. Pour wine mixture over the shrimp and add reserved bacon crumbles if desired. Toss to combine. Bake at 400ºF for 10 minutes or until shrimp are pink and cooked through. Keep an eye on it, do not overcook.
Serve over pasta, rice or baked potatoes. Top with parsley and lemon juice.