My first dinner date (many years ago!) was to a wonderful Italian restaurant on the water in Newport Beach, CA. I had no idea what to order but have always loved a good shrimp dish, so I ordered the Shrimp Scampi. It had a tomato, butter, GARLIC (!) and wine base and I could have licked the plate . . . but didn't want to embarrass my "date". Tried a couple more scampi dishes, but all were butter, garlic and very little "depth of flavor". It took me a couple of years but I made up this recipe to get as close to that flavor that was seared in my brain. I hope you ENJOY!
1In large skillet, melt butter over low - medium heat. Do not burn butter!
2Wash and core tomatoes. Do not peel. Cut tomatoes in 6-8 wedges. Add tomatoes to skillet of melted butter and heat on medium heat for approx 8-10 minutes until tomatoes are softened and are easily crushed by the back of a spoon. Stir tomatoes and butter well (should resemble a gravy type consistency).
3Add crushed garlic, incorporate thoroughly. Add wine and lemon juice. Take a taste and add Cavender's seasoning, a little salt and freshly ground pepper to taste. Mix thoroughly. Add capers and parsley. Turn off stove unless you are ready to cook shrimp. (I let it sit if I have made it earlier in the day to maximize flavors. Otherwise, I cook my rice now.)
4When ready to prepare shrimp, heat the scampi sauce to the point of rolling boil. Cook the shrimp 3 minutes on EACH side. Serve over rice alongside a green salad. Enjoy!!