Stumped what to make for dinner? Try this recipe from Chef James McGuinness at Keiser University’s Center for Culinary Arts in Melbourne for SHRIMP SCAMPI!

Chef’s Notes: I love garlicy shrimp; plump, juicy shrimp cooked in their shells and served with crusty, warm bread. No pasta for me, thank you, I want bread to soak up all the lovely juices. Here’s the version I make at home when I’m craving Scampi.

3 Tb. Good quality olive oil

6 cloves garlic, slivered

A small Pinch of pepperoncini (red pepper flakes)

1 pound 21-25 count, shell on shrimp, split down the back and cleaned

½ cup Vermouth

½ cup clam juice

Juice of ½ lemon

1-2 Tb. Unsalted butter

2 Tb. Snipped chives

In a large sauté pan slowly warm the oil and the slivered garlic. Cook over low heat until the garlic gets fragrant but doesn’t brown. Add in the pinch of pepperoncini and cook 30 seconds.

Raise the heat and add the shrimp to the pan, swirling to coat with the oil. Cook until the shells start to turn pink, but the shrimp is not fully cooked. Remove the shrimp and reserve on a plate.

Turn the up and add the wine, stirring to loosen any bits in the pan. Cook the Vermouth on high heat until it loses its alcohol smell, then add the clam juice and bring the mixture back to a boil. Cook another minute to reduce and then return the shrimp to the pan.

Remove the pan from the heat and swirl in the butter (to taste), lemon juice and chives. Drizzle with a little extra virgin olive oil to finish and serve with warm, crusty bread.