Shrimp Scampi with Garlic Bread

Simple, fresh ingredients presented in a straightforward manner, this
dish, served with a simple salad, is a perfect dinner suitable for
weekend guests or for the family on a quiet Sunday evening.

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
                              To zest a lemon, use the coarse side of a box grater, a zesting
tool, or even a vegetable peeler. When using a peeler, pare off just the
lemon's yellow exterior, then mince finely with a knife.
Received on Sat Mar 5 02:17:02 2011