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Ingredients:
1 lb medium Shrimp, peeled and deveined
2 cloves Garlic, chopped
1/2 tsp crumbled dry Mint or 1 tsp fresh Mint, finely chopped
2 Tbsp Olive Oil
2 Tbsp Butter or Margarine
Salt and Pepper, to taste
3 Tbsp chopped Parsley
1 1/2 Tbsp fresh Lemon Juice
1 lb cooked Fettucine
Directions
Heat oil and butter in skillet. When oil is hot, add the shrimp and cook over high heat, turning shrimp constantly. As soon as the shrimp turn pink, add
the parsley, garlic and mint. Keep tossing for no more than another minute; remove from heat and stir in the lemon juice, starting with 1 tablespoon. Taste, and if it
needs more tang, add salt and pepper and add the other 1/2 tablespoon lemon juice. Serve scampi with hot fettucine noodles. Yield: 4 servings.
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