Scampi With Linguini

• 2 lb. fresh shrimp, butterflied
• 3/4 c. clarified butter
• 1/4 c. olive oil
• 2 Tbsp. minced garlic
• 2 Tbsp. lemon juice
• 1/2 tsp. dry mustard
• 1 tsp. Worcestershire sauce
• 1/2 tsp. crushed dried red pepper
• 1/2 tsp. dried oregano
• 1/2 tsp. dried basil
• 1/2 tsp. dried tarragon
• 1/4 tsp. salt
• 4 Tbsp. chopped parsley
• 1 lb. linguini
• 1/2 c. grated Parmesan cheese
• 1/2 c. white Chablis

1. In large skillet, melt butter.
2. Add oil, garlic, lemon juice, dry mustard, Worcestershire sauce, red pepper, oregano, basil, tarragon, salt and 2 tablespoons parsley; mix well.
3. Simmer over low heat until garlic is just blond; turn off heat.
4. Dip each shrimp in mixture and arrange, flesh side up, in foil-lined pan. Add wine to skillet.
5. Bring to boil; simmer until liquid has reduced by 1/4.
6. Spoon some of the sauce over each shrimp.

fresh shrimp, butter, olive oil, garlic, lemon juice, dry mustard, worcestershire sauce, red pepper, oregano, basil, tarragon, salt, parsley, linguini, parmesan cheese, white chablis

Taken from www.cookbooks.com/Recipe-Details.aspx?id=214784 (may not work)