By Dave Lobeck / www.BBQ-My-Way.com
WHAT do you think of when you hear the word “scampi”? Most foodies here in the states envision a plate full of shrimp in a light garlic, lemon and oil sauce with a sprinkling of parsley.
What is interesting to me is that in this context, scampi is a preparation or a style of sauce.
But, the word scampi in the United Kingdom actually refers to a small crustacean known as the Dublin Bay prawn. Over there it is served in a lemon-and-garlic sauce. We have simply adapted the dish to shrimp here in the states and pulled the word “scampi” along with it. This dish is really easy and quick. But, to serve a proper plate of grilled scampi you need nice, big shrimp. Approximately 14 count, meaning 14 shrimp make up a pound. And this isn’t inexpensive. But it’s a great treat and can be served alongside a grilled steak or pork chop.
If the shrimp is frozen, give it an hour or so to thaw out. Then, remove the shell and the mud vein. Don’t know how to remove the mud vein? Goggle it. Lots of good videos on how to do it.
SCAMPI MARINADE
1/3 cup olive oil
1/8 cup lemon juice
1/8 cup lime juice
2 crushed garlic cloves
1/3 cup chopped parsley
1/2 teaspoon pepper flakes
Place the shrimp in a zip-close bag. We used 1 1/2 pounds for this recipe. Whisk the marinade ingredients and pour into the bag. Squeeze the air out, close the bag and place the bag in the fridge for an hour or so. When it’s almost time to eat (meaning the sides and the steak are almost done) place the shrimp on skewers and then directly over coals or the gas flame. It is also important that the grill itself be hot and clean. After one-and-a-half to two minutes, you will see the shrimp turn pink on the edges. During this period use a basting brush and brush the shrimp with the marinade. Turn the shrimp and cook for another two minutes or so. Once the shrimp is pink, pull them off the grill and serve immediately, as the shrimp will get cold quickly.
If you want more a pesto flavor, you can substitute chopped basil for the parsley, or use a combination that’s half parsley and half basil. Just remember that basil has a much stronger flavor than parsley. Give this a try and serve alongside thinly cut slices of mediumrare rib-eye for a surf and turf combination that will rival any restaurant. Enjoy.
Image credits: (Handout/TNS)