SAN DIEGO — I've worked at a lot of Italian restaurants in San Diego and this comes from when I was a line cook at Luigi's Fish Grotto in Bonita. Luigi was a lobster fisherman and during the lobster season, we'd do the lobster tails the same way.
By the way, U15 refers to the size of the shrimp, U15 means, under 15 shrimp per pound. So, when you buy U16-20 that's 16-20 shrimp per pound, and so on.
- Shrimp, U15 size, 5-6 per person, cleaned
- 1 tsp garlic minced per serving
- 1 tbsp olive oil per serving
- 1/2 cup dry white wine per serving
- 1/2 -1 lemon juiced
- 1 tsp chopped Italian parsley
- pinch crushed red peppers
- 1 tbsp butter per serving
- small pinch Kosher salt per serving
This is super quick and easy. I can't say it enough, don't overcook the shrimp.
In a sauté pan, over medium-high heat, add your olive oil and shrimp. Then season with Kosher salt.
Cook for about 30 seconds per side. Splash it with white wine. Add the garlic and lemon juice and keep the heat up. You can even turn it on high depending on your stove top.
Bring to a boil for about 1 1/2 - 2 minutes while keeping an eye on the liquid. Add crushed red peppers, parsley and lightly toss with scampi and remove from heat. Plate the scampi and add butter to the pan. Stir until butter is just melted. Top scampi with sauce and serve immediately.