Emeril's Kicked Up Scampi

• 16 large, head on scampi
• Creole seasoning
• 3 tablespoons olive oil
• 2 tablespoons garlic
• 1 tablespoon parsley
• 2 tablespoons capers
• 1 tablespoon olive oil
• 1/4 cup cold butter
• Fresh ground black pepper

1. Season the scampi with Creole seasoning.
2. Add olive oil to a saute pan and heat.
3. When oil is hot, add seasoned scampi and saute for 5 minutes, or until scampi is fully cooked.
4. Remove scampi from the saute pan and set aside.
5. To the saute pan, add the garlic and saute for 1 minute.
6. Add the parsley and capers.
7. Add the additional olive oil and saute for 1 minute.
8. Remove the pan from the heat and whisk in the cold butter.
9. Season with pepper.
10. Pour the sauce over the scampi.
11. To serve: Spoon the beans into the center of 4 plates.
12. Surround the beans with 4 scampi and top with the caper

seasoning, olive oil, garlic, parsley, capers, olive oil, cold butter, fresh ground black pepper

Taken from www.foodnetwork.com/recipes/emeril-lagasse/emerils-kicked-up-scampi-recipe.html (may not work)