|
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 shrimp scampi over hot fettuccine noodles or steaming rice. Makes 4 servings.
|
