Vincent Price Scampi Aurora A La Harry'S Bar In Venice

• Scampi
• 1 lb large shrimp, peeled and de-veined
• 1/2 lemon, juice of
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Hollandaise sauce
• 2 egg yolks
• 1 tablespoon lemon juice
• 2 pinches salt
• 2 drops Tabasco sauce, to taste
• 1/2 cup hot melted butter

1. Preheat your broiler.
2. Get all the ingredients for the hollandaise sauce ready to go.
3. Arrange the prepared shrimp in a shallow "au gratin" dish.
4. Whisk together the juice of 1/2 of a lemon, olive oil, salt, and pepper, and sprinkle mixture over the shrimp in the dish.
5. Put the shrimp under the broiler for 3 minutes, then turn the shrimp and broil for 4 minutes longer.
6. When shrimp have been turned and are on their last 4 minutes, make the hollandaise sauce.
7. Put the egg yolks, 1 tablespoon lemon juice, salt, and Tabasco into a blender and whir on low speed.
8. With blender running, gradually add the hot melted butter in a steady stream.
9. If you've timed it right, the shrimp should be done: pour the hollandaise sauce over the shrimp in the dish and return it to the broiler for 2 minutes or until the top is lightly browned.
10. Serve immediately.

shrimp, lemon, olive oil, salt, pepper, hollandaise sauce, egg yolks, lemon juice, salt, tabasco sauce, butter

Taken from www.food.com/recipe/vincent-price-scampi-aurora-a-la-harrys-bar-in-venice-114909 (may not work)