Famous Red Lobster Shrimp Scampi

By á-80481

The closest I've come to the REAL Red Lobster Shrimp Scampi. Serve over spaghetti noodles with a side of the grill bread. Now you can make this at home!

Ingredients

• OPTIONAL:
• 1 pound Private Selection wild caught Key West pink shrimp, peeled leaving last segment and tail on, deveined, rinsed in ice cold water, dried w/paper towel
• 2 tablespoon Colavita extra virgin olive oil
• 3 cloves garlic, finely minced
• 1 1/2 cups white wine,
• 1/2 fresh lemon, juice only
• 1 package Hidden Valley Ranch Dressing Mix
• 1/2 cup butter salted melted, more for grill bread
• 1 tablespoon dry parsley, more for garnish
• 1/2 cup grated Parmesan Romano cheese
• Celtic Sea Salt - fine ground
• Private Selection Steakhouse Seasoning (Kroger brand grinder w/black, pink, & green peppercorns, red pepper, sea salt, garlic, onion, parsley, extractives of paprika for color)
• 1 package Barilla spaghetti
• Organic green salad in the bag with Brianna's Blush Wine Vinaigrette Dressing
• 4 hot dog buns

Details

Preparation time 35mins
Cooking time 45mins
Adapted from food.com

Preparation

Step 1

Make sure your grill is clean & *oiled well (*scrape grates with your grill brush, dampen a couple balled up paper towels with canola oil and use your barbecue tongs to glide up and down the grates) and heat up for 5 minutes prior to cooking.

Place cleaned shrimp into small bowl, drizzle with 1 tablespoon olive oil, and Steakhouse Seasoning. Toss lightly until each piece is covered with olive oil and seasoning.

Take shrimp to the grill with tongs and spatula. Place the shrimp on the grill with the tongs. By the time you get the last shrimp on, it should be time to flip 1st shrimp with spatula. (NOTE: DO NOT OVER COOK! It should stay semi-translucent with a little grill marking. We're just going for a little grill flavoring here friends.) By the time you flip the last 1, it should be time to take 'em off. *If they are STICKING - leave them for a few more moments and next time use more oil on the grates. Right back into the bowl is fine since we are going to continue cooking them.

Heat cast iron skillet on high (spray lightly with Canola), add 1 tablespoon olive oil, and 1/4 cup melted butter (using care to not add the milk solids at the bottom of the pan.) The butter will foam & brown - that's fine, just don't let it burn!

Quickly, add garlic and cook approximately 1 minute. Don't let garlic brown - it will make it bitter. (If it browns or turns black - START OVER! Haha! Believe me, I've tried both ways... best to start over.)

Add white wine, lemon juice, package of Hidden Valley Ranch Dressing Mix, parsley, steakhouse seasoning, and Celtic sea salt to taste.

Cook until wine is reduced by half. After it is reduced, remove from heat, and add shrimp into pan starting from the center creating a ring.

Reduce heat to low, drizzle remaining butter over shrimp (caring not to add milk solids - (the heavy white tablespoon or so under the melted butter. Just throw milk solids away when you get there.) If pan is too hot, the butter will separate.

Sprinkle Parmesan/Romano over shrimp, garnish with Parsley, and season to taste with steakhouse seasoning, and Celtic sea salt.

Place under broiler until cheese is nice and lightly browned, and bubbly. Approximately 5 minutes.

Serve over spaghetti noodles, with green salad, and grill bread. Enjoy!!

To make the grill bread, in hot non-stick pan drizzle equal amounts (approx 2-3 tablespoons) olive oil and butter. Open buns and place in pan with cut side down. Cover with lid for about 1 minute. Check with tongs to see that all are grilling evenly. Turn off heat. Leave lid on till time to serve.