
In Italy, scampi are shrimplike crustaceans known elsewhere as Dublin Bay prawns or langoustines. American cooks use the same term to describe sautéed jumbo shrimp in a buttery, white wine sauce. This version is more garlicky and saucy than most, and is delicious served over pasta, rice, or even grits.
Jumbo or extra-large shrimp, 11⁄2 pounds
All-purpose flour, 1⁄2 cup
Fine sea salt and freshly ground pepper
Olive oil, 2 tablespoons, plus more as needed
Unsalted butter, 12 tablespoons
Garlic, 3 cloves, minced
Dry white wine, 1⁄4 cup
Finely grated lemon zest, from 1 lemon
Fresh lemon juice, 2 tablespoons
Fresh flat-leaf parsley, 2 tablespoons finely chopped
Lemon wedges for serving
Makes 4 servings
Peel and devein the shrimp, leaving the tail segment intact. In a shallow bowl, stir together the flour, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper.