SHRIMP SCAMPI

Butter Sauce:

½ to 1 cup butter

1 tablespoon finely minced fresh garlic

8 ounces clam juice – TFD prefers Bar Harbor brand

¼ cup flour

1 tablespoon minced fresh parsley

⅓ cup white wine

Juice of ½ lemon

1 teaspoon dried basil

¼ teaspoon nutmeg

Salt and pepper to taste

½ cup half and half

Scampi:

2 tablespoons butter

⅓ cup olive oil

1 tablespoon minced fresh garlic

Juice of 1 lemon

1 tablespoon fresh chopped parsley

½ teaspoon crushed red pepper

1 tablespoon fresh basil

¼ cup white wine

Dash dry vermouth

Salt and pepper to taste

2 pounds large shrimp, deveined and cleaned

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Melt butter with garlic in a small saucepan over medium heat. DO NOT LET BUTTER BROWN.

In a separarte bowl, mix clam juice, flour and parsley, blending until mixture is smooth. Pour flour mixture into garlic butter, stir until smooth and well blended. Stir in wine, lemon juice, herbs and spices, stirring constantly. Gradually add half and half and stir until thickened. Simmer 30 to 45 minutes.

To make the scampi:

Melt butter in a large saucepan on high heat and add oil. Combine remaining ingredients, keeping scampi aside until the last minute. Add scampi and saute until firm and slightly pink. DO NOT OVERCOOK.

Pour 1 cup of scampi butter over scampi.

Refrigerate the rest for later use.