I won the butter lottery this week. So many tasty compound buttersto choose from. I had no idea where to begin until I ran to the Downtown Market to Fish Lads to pick up some incredible shrimp. I am lucky that I have some wonderful wild spring onions growing in my backyard. Adds a spicy garlicky onion flavor to this. What is to follow is one heck of a great recipe. It serves as a salad/appetizer for 1 to 2 people. All I have to say is....ENJOY! I sure did.
Salad 6 Asparagus Stalks cut diagonally, 2" long 1/3 cup diced orange bell pepper 1/2 cup sliced cherry tomatoes Zest of 1 Lemon 1 TB Scampi Epicurean Butter 2 TB Extra Virgin Olive Oil split 2 TB Lemon Juice split 2 cups loose pack organic Spinach with Arugula Salt and Pepper to Taste
In a bowl, whisk lemon juice and 1 TB of olive oil. Place Loose Pack spinach and Arugula in a bowl, drizzle 1 spoon full of vinaigrette and mix thoroughly and place on serving plate.
Heat Pan with 1 TB of Olive oil. Set at Medium High Heat. Add bell peppers. Stir until lightly browned. Add Asparagus, cook for 1 minute, add tomatoes, remove from heat. Add 1 TB of Lemon Juice and Scampi Butter, sprinkle salt and pepper. Pour over greens. Top with half of Lemon Zest. Reserve other half for later.
Shrimp Scampi 4 U15 Shrimp, shells removed but saved, Butterfly the Shrimp 1 TB Green Onion cut diagonolly 1 TB Chopped Parsley 1 TB Lemon Zest Salt and Pepper 1 TB Canola Oil 2 TB Epicurean Scampi Butter Juice of 1 Lemon
Heat a skillet on medium high heat. Pour oil and make sure in covers whole bottom of pan. Sprinkle shrimp with salt and pepper. Add to pan butterfly section down first. Cook for 1 to 2 minutes then flip on one side. Cook for 1 to 2 minutes, flip to other side. Cook for 1 to 2 minutes until pink. Remove. Add shells to pan and cook for 2 minutes. Remove from heat, add lemon juice and butter. Mix with pinch of salt. Let butter lightly brown. Place shrimp on top of salad, drizzle butter sauce over shrimp. Garnish with parsley, green onion, and lemon Zest. Serve.