Marc Anthony's Scampi Salad
Serves: 3
Callie Medhurst
1 January 1970
Based on User reviews:
44
Spice
40
Sweetness
47
Sourness
49
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil2 tbsps
ButterDirections:
1
Butterfly shrimp by splitting meat almost all the way through lengthwise
2
Heat a large nonstick skillet over medium to medium high heat
3
Add oil and butter to pan and melt butter
4
Add crushed pepper, garlic, and shrimp
5
Saute shrimp until pink but not cooked through, 2 minutes, then add wine and let it almost evaporate out, another 2 minutes
6
Remove pan from heat and sprinkle shrimp with lemon juice and parsley then season with salt and pepper, to taste
7
Pile several shrimp on each plate of Caesar Greens and serve
8
To make dressing, combine anchovies, garlic, and oil in a metal or heatproof glass bowl
9
Place bowl on grill top and cover grill
10
Cook oil mixture 2 or 3 minutes or until garlic is speaking by sizzling in oil
11
Remove dressing from heat and beat warm oil with a fork until the anchovies break up completely and dissipates in oil
12
Cooked anchovies melt away easily and the flavor changes from fishy to nutty
13
Transfer oil mixture to a large salad bowl
14
Add Worcestershire, lemon juice, egg, pepper, and cheese while beating with fork
15
Toss greens to coat with dressing