Receta Shrimp In Scampi Style
by Global Cookbook

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	Raciónes: 6

Ingredientes

1/2 c. unsalted butter, softened
2 tsp chopped fresh parsley
2 tsp chopped fresh tarragon
36 x shrimp (about 3 1/2 lbs)
8 sprg fresh thyme
18 x thin slices of French bread, toasted and brushed lightly with extra virgin olive oil
6 x thin slices of lemon for garnish
parsley for garnish

Heat extra virgin olive oil in a small skillet over medium heat. Add in garlic and cook till pale golden brown, 1 min. Stir in shallots, 1/8 tsp salt, and 1/8 tsp pepper, shaking the skillet, 2 min. Add in 1/4 c. of wine, and boil till half of the wine has evaporated. Stir in 1 tbsp lemon juice and boil till almost all of the liquid has evaporated. Transfer to a bowl; cold completely. Blend with butter, parsley, and tarragon. Spoon butter onto a 12 inch piece of plastic wrap and roll it into a log; wrap well. Chill.
Adjust rack to the lowest position in the oven. Heat oven to 475 degrees.
Peel the shrimp, leaving the tail and last shell segment attached, then de-vein.
Lay each shrimp flat and cut along the center of the shrimp. Pat shrimp dry.
Lightly grease a jelly-roll pan with some of the flavored butter. Roll each half of the shrimp in toward and underneath the tail, forming a "6" on each side. Arrange the shrimp, tails up, on the prepared pan 1/2 inch apart. Cut the remaining butter into cubes and disperse among the shrimp. Add in remaining wine and lemon juice. Scatter the thyme and a healthy pinch of salt and pepper over the shrimp. Roast till shrimp are hard and barely opaque in the center, 5 to 7 min. Place three pcs of the bread on each of 6 warm plates. Divide the shrimp among them. Drain the pan juices into a small pan and boil till the sauce is lightly thickened, 1 to 2 min. Spoon over shrimp. Garnish with lemon and parsley. Serve immediately.
Makes 6 servings.