Shrimp Scampi with Garlic Bread

Simple is always best, and this uncomplicated combination of lemon,
garlic and butter make already good-tasting shrimp even better. Serve
the scampi over cooked pasta or rice, rounded out with steamed green
beans or a spinach salad.

Shrimp Scampi with Garlic Bread
from Campbell's Kitchen

Marinating Time: 30 min.
Prep Time: 25 min.
Cook Time: 25 min.

1 tablespoon lemon zest
5 tablespoons olive oil
4 teaspoons chopped fresh oregano leaves
4 cloves garlic, minced
1/2 teaspoon ground black pepper
24 fresh *or* frozen jumbo shrimp, shelled and deveined
2 tablespoons lemon juice
3 tablespoons unsalted butter
1 package (10 ounces) Pepperidge Farm® Garlic Bread
Sprigs fresh oregano leaves

1. Stir the lemon zest, *3 tablespoons* oil, *1 teaspoon* oregano, *2
teaspoons* garlic and the black pepper in a shallow nonmetallic dish or
a gallon size resealable plastic bag. Add the shrimp and turn to coat.
Cover the dish or seal the bag and refrigerate for 30 minutes.

2. Heat the remaining oil in an 8-inch skillet over medium heat. Add the
remaining garlic and cook and stir until tender. Stir in the lemon
juice and remaining oregano. Remove the skillet from the heat. Add the
butter and stir until the butter is melted. Keep warm.

3. Prepare the bread according to the package directions. Cut *each*
bread half diagonally into *6* (1/2-inch thick) slices.

4. Heat the broiler. Place the bread slices onto a baking sheet. Broil
7 inches from the heat for 2 minutes or until the bread is toasted on
both sides.

5. Remove the shrimp from the marinade and discard the marinade. Heat
the broiler. Place the shrimp on a rack in a broiler pan. Broil the
shrimp 6 inches from the heat for 5 minutes or until the shrimp are
cooked through, turning the shrimp over once halfway through broiling.

6. Place the shrimp onto a serving platter. Drizzle with the butter
mixture. Serve with the bread. Garnish with the oregano sprigs.
Makes: 4 servings.

Kitchen Clip
                              When zesting citrus be sure to only use the outer layer. The
white layer just below the outer peel, called the pith, is very bitter.
The easiest way to remove the outer layer is to use a vegetable peeler
to peel long thin strips or grate it off with a zester or box grater.
Received on Tue Sep 21 15:14:37 2010