• 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