Broiled Piccata Scampi

By cserumga

Per serving: 362 cal, 29g total fat, 119mg chol, 523mg sodium, 16g carb, 1g fiber, 8g protein

Ingredients

• 2 Tbsp capers, divided
• 1 stick plus 2 Tbsp unsalted butter, softened (10 Tbsp total)
• 2 Tbsp chopped fresh parsley
• 1 Tbsp minced garlic
• Minced zest of 1 lemon
• Salt and black pepper
• 3/4 cup panko bread crumbs
• 20 jumbo shrimp, peeled, deveined, and tails left on
• Thinly sliced lemon

Details

Servings 4
Cooking time 30mins

Preparation

Step 1

Prehead broiler with rack 8 inches from element.

For the compound butter, chop 1 Tbsp capers. Combine softened butter, parsley, chopped capers, remaining 1 Tbsp while capers, garlic, and zest; season with salt and pepper.

For the shrimp, combine panko and melted butter; season with salt and pepper.

Layer lemon slices in the bottoms of fhour 6-oz broiler-safe casserole dishes and place on a baking sheet. Arrange five shrimp in a single layer on top of lemons. Divide compound butter among dishes, dotting it on top of the shrimp.

Broil shrimp 10 minutes. Remove shrimp from oven and sprinkle panko over the top. Return shrimp to oven and broil until cooked through and crumbs are golden, 2 minutes more. Let scampi cool 1 minute before serving.