Good no matter what the weather, Shrimp Scampi is a favorite recipe with many people. It is also very easy to prepare.
Prepare shrimp for cooking. In a large heavy skillet, heat olive oil over moderate heat. Add shrimp and garlic to pan; quickly sauté shrimp and garlic, stirring frequently and being careful not to burn either. Add Worcestershire sauce and cayenne pepper, tossing mixture lightly. Add wine or water, if desired. Continue cooking, stirring frequently, until shrimp are opaque in color and cut easily with a fork. Do not overcook as shrimp will become tough. Season with salt and pepper to taste. Add parsley and toss shrimp mixture again. Garnish each portion with a sprinkle of paprika and thin lemon slices or wedges, if desired. Serve immediately. Accompany with slices of crusty Italian bread to sop up the garlic sauce, if desired.
Note: Shrimp may be butterflied, if desired. To butterfly, slit each shrimp lengthwise down the center of the shrimp with a sharp knife, cutting each almost through. Shrimp will open out flat but remain joined at the center.
Note: To reduce fat content, may reduce amount of olive oil. Liberally coat skillet with olive oil-flavored non-caloric vegetable cooking spray; however, flavor will be different.
Note: May increase amount of garlic, if desired.
Variations: Omit shrimp; use 1 to 1½ pounds sea or bay scallops. May cut large sea scallops in half, if desired. Cook as previously directed for shrimp.
Sauté 8 ounces sliced fresh mushrooms with shrimp or scallops.
Add ½ cup chopped sweet red pepper or roasted sweet red pepper to shrimp mixture with the wine or water.