Shrimp Scampi Saute

• 20 large scampi or 20 large shrimp, peeled and deveined
• 3 tablespoons clarified butter
• 2 cups medium mushroom caps
• 1 tablespoon chopped garlic
• 13 cup dry vermouth
• 3 tablespoons butter, chilled
• 12 cup chopped scallion top
• cooked rice (plain or pilaf)

1. Heat the clarified butter in a large saute pan until almost smoking.
2. Add the mushroom caps and cook for 1 minute, turning constantly.
3. Add the scampi and garlic and saute for 4 minutes until the scampi are beginning to curl and turn opaque.
4. Pour the vermouth into the pan and reduce the pan liquids by half.
5. Remove scampi and mushrooms to hot platter to avoid overcooking.
6. Add the chilled butter 1 T. at a time until the pan juices begin to thicken.
7. Sprinkle in the scallions, saute briefly, pour sauce over scampi.
8. Serve the scampi saute on top of a rice pilaf ring, or in individual scallop shells.

shrimp, butter, mushroom caps, garlic, butter, scallion top, rice

Taken from www.food.com/recipe/shrimp-scampi-saute-182078 (may not work)