The phrase to describe the versatility of AHUACATLAN AVOCADO OIL –“its great from sizzle to drizzle” was inspired by this Shrimp Scampi dish. Here Ahuacatlan delivers with it’s “buttery richness” and high heat capability. The recipe is not only delicious but also relatively quick to make and will not make too much of a mess in the kitchen. You do not need to go out to the fish restaurants to enjoy “Shrimp Scampi” when it can be made so easily at home at a fraction of the price.
- 1 pound of large uncooked shrimp, shelled and de-veined, the tails can be left on or not, your preference
- 3 to 4 cloves of garlic
- 5 tablespoons of Ahuacatlan Avocado Oil
- 2 tablespoons of finely chopped parsley
- 1/2 cup of white wine
- 1/2 to 1 teaspoon of red pepper flakes
- Freshly ground black pepper to taste
- 1 tablespoon of lemon juice
Pour Ahuacatlan Avocado Oil in a saute pan and put on medium high heat. Once the oil is hot, add the garlic and red pepper flakes. Saute for a minute, or until you see the edges of the garlic start to brown.
As soon as the garlic starts to brown, add the shrimp to the pan. Then add the white wine and start to stir shrimp with the oil, garlic and pepper flakes mixture. Spread the shrimp on in the pan and increase the heat to high and let the wine boil for vigorously for 2 to 3 minutes.
Turn the shrimp over, or toss them so the cooked sides are mostly facing up, and boil the wine for another minute. Remove from the heat, add the parsley and toss to combine. Add the lemon juice and black pepper and salt.
Note: You do not want to overcook the shrimp. Once the shrimp start to turn “white” they are done.
You can either serve the shrimp by themselves or over pasta.