SHRIMP SCAMPI

Generally scampi is served over pasta, and this recipe works well for that.  However, we really prefer to scoop up shrimp and juice and eat it on slices of warm bread.  Yum!  The bulk of it can be done early in the day and refrigerated which is another added plus for serving this dish to company.

2 lbs large, fresh shrimp
½-3/4 lb. Lump crab
1 stick butter
¼ c. olive oil
4 TB finely chopped fresh flat-leaf parsley
3 t. chopped basil leaves
3 t. oregano leaves
1 t. salt
2 cloves finely chopped garlic
¼ c. finely chopped shallots
Juice of one fresh lemon juice
Freshly ground pepper
Lemon wedges
Cayenne

Shell and devein the shrimp, leaving the tails attached. Slit each shrimp down the back, being careful not to cut through, and spread open to simulate a butterfly. Place the shrimp in a shallow baking dish that is large enough to hold them in one layer. (I use my large All-Clad skillet arranging them in a circle closely together.) Pick through crabmeat to be sure there are no shells in it and spread over shrimp. Sprinkle cayenne over crab and shrimp. I generally do this earlier in the day and cover and refrigerate until ready to serve because it needs to be eaten immediately when it comes out of the oven.

In a saucepan, melt the butter over low heat. Add the remaining ingredients and cook for about 2 minutes. Pour the sauce over the shrimp/crab mixture. Bake in a preheated 450 degree oven for 5 minutes and then broil for 5 minutes more. Watch carefully and cook just until shrimp turn pink.

If desired squeeze lemon juice over servings.