2 lb Northern King Shrimp®, Cooked or Raw
2 tbsp. Chopped garlic
8 tbsp. Cold butter
¾ cup Lemon juice
¾ cup White wine
½ cup Fish stock, chicken stock or water
½ cup Chopped fresh herbs (basil, parsley, oregano)
½ tsp. Cracked black pepper
Salt to taste

Suggested side dish:
- Mixed Vegetables and garnish with red cabbage leaf and sauce.
- Rice or pasta and garnish with lemon slices and parsley.

Over medium heat, sauté the garlic in 1 tablespoon of butter for 1 to 2 minutes, until just soft and tender. Add lemon juice, white wine and fish stock and bring to a boil. Reduce heat to medium-low and simmer until volume has reduced by one third. Remove from heat and cool. You should have approximately 1 ¾ cups of sauce. Stir in fresh herbs, black pepper and season with salt to taste.

Peel the shrimp except for the tails. Marinate in ½ cup of cooled Scampi Sauce for 15 to 20 minutes and drain. Sauté the shrimp in 2 tablespoons of butter, over medium-high heat, for 2 to 3 minutes per side or until the shrimp turn pink and opaque. If shrimp is pre-cooked, heat just 1 to 2 minutes per side. Add Scampi Sauce, bring to a boil and reduce heat to low. Add remaining butter, 1 tablespoon at a time, while stirring shrimp and sauce mixture until butter is incorporated.

Serve immediately with mixed vegetables or over rice or pasta with remaining sauce for dipping and garnish.

Serves 8