Skillet Scampi By Carol Ritchie Serves 4 If you think summer is hot, wait ‘til you see this shrimp scampi sizzle! But there's no need to turn on the oven for this quick and easy dish. Grab your skillet and keep the heat in the pan. 1 Tbs. vegetable oil 1 Tbs. dry sherry 2 cloves garlic, minced 1/4 tsp. salt 1/8 tsp. black pepper 1 lb. fresh shrimp, peeled & deveined 1/4 cup fresh parsley, chopped 2 Tbs. butter, cut into 1" pieces 1 pinch paprika 1 lemon, cut into wedges 8 oz. linguine, cooked In a small, non-metallic bowl, combine vegetable oil, sherry, garlic, salt, and black pepper. Add shrimp, stir to coat with oil and seasonings, cover, and let marinate for 10 minutes at room temperature, or up to 30 minutes in the refrigerator. Heat a medium skillet over medium-high heat. Add shrimp with marinade and sauté for 2 to 3 minutes, or until shrimp are almost cooked through, stirring occasionally. Add parsley and butter over all, and cook for an additional 1 minute, or until shrimp is cooked through. Sprinkle paprika over all to garnish. Squeeze lemon juice (from all lemon wedges) over all and serve shrimp over cooked linguine. For Carol's summer cooking class schedule, click on: http://www.cookinwithcarol.com/cwcclass.htm  Read Carol Ritchie's other Archived articles!  Click here. Do you have any questions, comments or suggestions? Email: jwdineline@aol.com