It's five o'clock somewhere! Why not have your margarita and eat it too? That is, use the margarita mix to add flavor to your scampi. I like to think of shrimp as the ocean's chicken. It's as versatile as chicken, yet it cooks in a fraction of the time. I can still hear Forrest Gump rattle on about how Bubba prepared his shrimp! Boiled, broiled, scampi, fricassee, barbecued, etc.
My "secret" ingredient in this dish is lemon verbena. My outdoor plant is thriving, so while it is, I'll take advantage of fresh herbs. When the weather turns Fall-like, and it has lately, I'll use more dried herbs. Just pull the whole plant, hang upside down and dry, slide the leaves off and bottle for the Winter meals. I do the same with lavender, although this season the lavender looks sad.
|Dried lemon verbena..last year's harvest|
This is one of those meals that comes together in almost less than 15 minutes! Give it a try!
Margarita Shrimp Scampi
1 Tbsp olive oil
2 Tbsp butter
3/4 - 1 lb. of medium - large sized shrimp, cleaned and deveined
1 tsp lemon verbena, chopped finely
2 garlic cloves, minced
1/2 cup margarita mix
1 Tbsp parsley, chopped
a handful of fresh chives, chopped (for garnish)
In a large skillet on medium heat, add the oil and butter and slightly warm (melt). Add the shrimp, cooking on one side for a few minutes. (The shrimp will start to turn pink) After turning add the lemon verbena, garlic and margarita mix and turn down the heat to simmer (low) until just about done. Add the parsley and mix. Plate the shrimp and sprinkle with the chives. Voila...it's done! And very good!
|Add Parmesan for hubby....serves 2|