Grilled Shrimp Scampi — Trez Style

37 years ago, Time Life Books published a cookbook by Eleanor Graves called Great Dinners from Life. Graves was a society woman who loved to entertain. In her own words, “This is a book for people who like to have friends in to dinner. It is also a book for people who, every once is a while, are willing to put a little extra effort into cooking those dinners—provided they know the results are going to be worth it.”

This cookbook has remained as one of my favorites for exactly that reason.

There is a recipe for Shrimp Scampi that is absolutely the best I have ever tasted. The secret is you must broil the shrimp with the shells on—the traditional way of cooking this recipe in Venice. As Graves states, if you remove the shells, “you will have an entirely different dish”.  The shells impart a flavor that is unique to this recipe.

Unfortunately, it is a pain, quite literally, to shell piping hot shrimp. But if you serve them with the shells on, it is very messy for your guests.

I have now discovered a variation that is a great compromise.

To prepare the shrimp, pull off the shells, but DO NOT REMOVE THE SHELL ON THE TAILS. (The tails will give you that added flavor.) Devein and rinse. Then broil.  Fantastico!

2 pounds shrimp (see above)

3 large cloves, minced

1 teaspoon salt

3/8 cup butter

3/8 cup olive oil

2 heaping tablespoons minced parsley

2 Tbsp fresh lemon juice

Clean shrimp, pat dry with paper towels. Mix remaining ingredients. Place shrimp in a heat-proof pan. Pour butter mixture over shrimp and mix slightly.

Place pan in oven six inches from heat.  Broil 15 minutes. Turn shrimp over with spatula halfway through cooking. Serve with plenty of sauce. Garnish with parsley springs.

I serve with rice and a green vegetable.

Serves 4.