Herb Shrimp Scampi

Shrimp scampi is one of my favorite dishes. And I love the way I make it so much that I rarely order it out. I have no problem with sun dried tomatoes, artichokes, or capers - but they have no place in my scampi!

Last Friday, my friend Sue served delicious grilled herb shrimp at a girls' night cocktail party she hosted. They were a delicious appetizer - light but really flavorful, and they were gone in no time. Sue followed the recipe's instructions and grilled them. They were so good that I decided to depart from tradition and saute them as a scampi for dinner last night. Huge success!

Ingredients:

• 1 lb. large shrimp, peeled and deveined
• 3 cloves garlic, minced
• 1 small yellow onion, finely diced
• 1/4 C fresh parsley, minced
• 1/4 C fresh basil, minced
• 1 tsp dry mustard
• 2 tsp Dijon mustard
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 C olive oil
• 1 lemon, juiced
• 1 tsp olive oil
• About 1 C white wine

Method:

1. Combine all ingredients except wine and 1 tsp olive oil in a large zip lock bag and allow to marinate at room temperature for 1 hour or in the fridge for up to 2 days.
2. When ready to cook, heat 1 tsp olive oil in a large saute pan over medium high heat.
3. When oil is hot, dump in shrimp and marinade.
4. Saute until shrimp are cooked through and most of the marinading liquid has cooked down, about 5 - 6 minutes.
5. Stir in wine and stir to de-glaze pan.
6. Simmer until wine reduces and sauces thickens.
7. Toss with hot, drained angel hair pasta and serve.