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Absolutely The Best Shrimp Scampi

Reviewed: Mar. 20, 2010
Grneyedmustang's adjustments should defintely be made: "I made this again, adding green onions and some lemon juice (1/4 lemon), and loved it. I also let the shrimp sit in the flour mixture about seven minutes before sauteeing, and added one small diced roma tomato to the garlic mixture" I further added a smidgin' of tomato paste -- not sure if I'd do that again and if you try, limit it to 1-2 teaspoons I'd say. Other good advice here was to completely butterfly the shrimp -- it's not a hard and it's a great effect. I used non-stick pan and thus didn't have much pan scraps to flambe. I ended put a little more white wine over the dish after the flambe. THIS IS A SHOW-STOPPING STARTER. Your guests will flip! Consider making more! (I also added some scallops, those for 2 min. instead of 5. *Great!*
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