Shrimp Scampi yummy yummy, butter, shrimp, garlic, what’s not to love? What could be better than a nice dish of the warm and cozy to fill one’s belly with?
- 3 slices thick cut bacon, chopped
- 1/2 pound of medium peeled and deveined shrimp, thawed
- 2 cloves garlic, pressed
- 1 tablespoon dry Vermouth
- 2 tablespoons grated Parmesan
- 1/2 lemon
- salt and pepper to taste
- 1 ripe avocado
I use a stainless steel skillet. I heat it over medium high heat for a few minutes, until I can feel the heat on my hand from a couple inches away from the bottom. Once it’s hot, I reduce the heat to medium and add in the chopped bacon. I like to stir the bacon around with a stainless steel spatula, breathing in the aromas, and making sure that the nuggets of goodness do not stick…..
Once the bacon is cooked soft add the thawed shrimp. It is important to not drain the bacon, the bacon juice is used in place of the butter normally found in shrimp scampi. Stir it around and add the pressed garlic. Cook a few minutes until the shrimp turns pink and is no longer translucent.
Add the Vermouth and parmesan, reducing the heat to low while you halve and remove the pit from a ripe avocado. Plate the avocado cut side up on two plates. Squeeze a bit of lemon juice over each half. Top with the shrimp and bacon scampi, add salt and pepper to taste, top with a bit more lemon juice if so desired.
Like with all new to you recipes, if you are Type 2 Diabetic like I am, test prior to, one and two hours after consuming any “new to you” foods.