shrimp scampi

Ingredients:

• 2 pounds extra-jumbo shrimp in shells
• 1/4 cup extra-virgin olive oil
• 1/4 cup dry white wine
• 6 cloves garlic, minced
• 2 teaspoons finely shredded lemon peel
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon kosher salt
• 2 tablespoons flat leaf parsley
• lemon wedges for garnish

Thaw shrimp, if frozen.  Peel and devein shrimp, leaving tails intact.  Rinse shrimp and pat dry with paper towels.  Place shrimp in large resealable plastic bag set in shallow bowl.

In small bowl, combine olive oil, wine, garlic, lemon peel, red pepper, and salt.  Pour over shrimp.  Seal bag and toss gently to coat.  Marinate in refrigerator for 1 hour.

Remove shrimp from marinade, reserving marinade.  Arrange shrimp on unheated broiler pan.  Broil 4 to 5 inches from heat for 2 minutes.  Turn shrimp over and brush with reserved marinade.  Broil for 2 to 4 minutes more or until shrimp turn opaque.

To serve, mound shrimp on platter and sprinkle with parsley.  Serve with lemon wedges.