SCAMPI - due metodi Shrimp - 2 ways You can make this completely on the stovetop, or add bread crumbs and put it under the broiler. Use the largest Shrimp possible for this dish. 15 - 20 per pound would be nice. Jumbo prawns would be even better. Serve this with warm Italian Bread. You'll surely want to sop up the garlicky sauce. 2 tablespoons olive oil 2 lbs Shrimp, peeled and deveined 1 Tbl Butter 4 tsps fresh Garlic, very finely minced      OR run through a garlic press 3 Tbl Lemon juice 1 Tbl dry white Vermouth 3 Tbl Butter 2 Tbls fresh Parsley (finely chopped) 1/8 tsp ground Cayenne Pepper 1/8 tsd ground Black Pepper 1/4 - 1/2 tsp Salt [FOR BROILER METHOD]1/4 cup fresh Bread Crumbs ON THE STOVETOP 1. Heat 12-inch skillet over high heat until hot.      Add Olive Oil and swirl to coat bottom of pan. 2. Add Shrimp and cook, stirring occasionally, until opaque      This will only take 1 - 3 minutes      depending on the size of the shrimp. 3. Transfer to medium bowl.      You may need to do this in 2 batches 4. Return empty skillet to medium-low heat.      Melt 1 Tbl Butter. 5. Add Garlic, saute, stirring constantly,      until golden, about 30 sec. 6. Off heat, add Lemon juice and Vermouth.      Whisk in 3 Tbls Butter.      Add Parsley and Cayenne, Salt and Pepper. 7. 3. Return Shrimp and accumulated juices to skillet. 8. Toss to combine, warm through, serve immediately. UNDER THE BROILER BROILER RECIPE COMING SOON