1 lb shelled, deveined shrimp
6 Tbl butter
1 tsp minced green onion
1 Tbl salad oil
4 cloves minced or pressed garlic
2 tsp lemon juice
1/4 tsp salt
2 Tbl minced parsley
1/3 tsp grated lemon peel
1 dash liquid hot pepper seasoning

Shell and devein the shrimp (see below). Pat the shrimp dry with paper towels; set aside. Melt butter in a wide frying pan over medium heat. Stir in green onion, oil, garlic, lemon juice and salt. Cook until bubbly.

Add shrimp to the pan and cook, stirring occasionally, until the shrimp turn pink (4 to 5 minutes). Stir in parsley, lemon peel, and hot pepper seasoning.

Serve scampi with every spoonful of its delicious sauce. Dip artichokes and French bread into the garlicky sauce, too.

Serves 2.

To shell raw shrimp, remove the legs first. Split the shell open down the belly of the shrimp, then gently tug the tip of the tail-shell free and pull the shell away from the body.

To remove the sand vein, make a shallow cut down the back of the shrimp, then rinse out the sand vein. To devein unshelled shrimp, cut along the back with scissors and remove the vein.