Texas Style Skillet Scampi

Yield: 6 to 8 servings

Ingredients

• 2 pounds headless shrimp with shells (about 40 medium shrimp)
• 1/4 cup finely chopped parsley
• 1 cup melted butter
• 4 cloves garlic, chopped
• 1 cup melted butter
• 4 cloves garlic
• 1 cup extra virgin olive oil
• 8 peppercorns
• 1 teaspoon salt
• 6 dried chile japones (Japanese peppers)

Instructions

1. Rinse the shrimp in cold water and pat them dry with a towel. Combine the parsley, melted butter, and garlic. Set aside.
2. Heat the olive oil in a skillet on high. When the oil spits back with water drops (in other words when it pops), it's ready.
3. Sauté the peppercorns, salt, and japones in the skillet for 1 minute.
4. Add the shrimp, and sauté for 2 1/2 to 3 minutes. Add the buttery mixture, and continue to cook for 1 more minute.
5. Serve on a warm serving platter with some good crusty bread.
6. Have a stack of napkins nearby, and start peeling and dipping the shrimp in the butter sauce.