Hot Buttered Scampi from Tracton's in L.A.
- 1 lb. butter, clarified
- 1tbsp. minced garlic
- 1 t. salt
- 1 t. pepper
- 1 1/2 lbs. large shrimp, shelled and deveined
and the shrimp, which can be butterflied if desired.
changes color and are tender. Add remaining butter and heat through. Put
shrimp on plates and spoon hot butter over;
over low heat in small pan until melted and milky solids separate from fat.
Pour off clear fat and discard solids. Don't allow to boil. Serves 4 to 6