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Texas Style Skillet Scampi


  • 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)


  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.

Serves 6 to 8.

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