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Serve over linguine cooked al dente, or with crusty bread to dip in the sauce.
Oven Baked Scampi
1 pound large (21-30 count) shrimp
2 tablespoons unsalted butter, melted
2 tablespoons extra virgin olive oil
2 tablespoons finely minced shallot
1-2 cloves garlic, peeled and finely minced
1 teaspoon herbes de Provence or Italian herb blend
½ teaspoon dry mustard
¼ teaspoon kosher salt
1⁄8 teaspoon freshly ground black pepper
¼ cup dry vermouth
1⁄3 cup fresh bread crumbs
2 tablespoons chopped fresh Italian parsley
1 tablespoon freshly squeezed lemon juice
lemon wedges
Peel shrimp, leaving tail on. De-vein and partially butterfly; reserve. Preheat toaster oven to 425°F on bake setting. Combine melted butter, olive oil, shallot, garlic, herbes de Provence, dry mustard, salt, and pepper. Spread half of this mixture in a 1¼-quart ovenproof oval dish. Arrange shrimp evenly over the butter/oil mixture. Pour the vermouth and the remaining butter/oil mixture over the shrimp. Bake for 8 to 9 minutes. Remove from oven, stir gently to loosen – shrimp should be beginning to curl and be somewhat opaque and “shrimp” in color. Sprinkle evenly with breadcrumbs and half the chopped parsley. Return to the oven for an additional 3 to 4 minutes. Remove from oven, drizzle with lemon juice and sprinkle with remaining chopped parsley. Serve with additional lemon wedges.

Servings: Makes 2 to 3 servings

Nutritional information per serving

Nutritional information per serving (based on 3 servings): Calories 366 (47% from fat) • carb.11g • pro. 34g • fat 19g • sat. fat 6g • chol.316mg • sod. 526mg • calc. 96mg • fiber 1g

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