Shrimp Scampi

Anna Marlis Burgard | Tybee Island, Georgia

Serves 4


1-11⁄4 pounds of wild Georgia shrimp, shelled and deveined

1⁄4 cup olive oil

1⁄4 cup butter, melted and cooled

2 teaspoons minced garlic, or to taste

2 tablespoons chopped curly parsley

6 large pickled jalapeno slices, chopped fine

1 tablespoon pickled jalapeno brine


1 teaspoon dried oregano

1 teaspoon dried basil

2 tablespoons Italian bread crumbs

1/2 teaspoon freshly ground black pepper

1/2 teaspoon saltzest of 1 lemon

dry white wine for deglazin



• Combine all ingredients and refrigerate overnight.

• Take out about an hour before serving. 

• Saute shrimp quickly in a wok or large, heavy pan (not non stick).

• Remove shrimp; deglaze pan with a dry white wine, just enough to release the cooked-on sauce; drizzle on top of shrimp. Serve with basmati rice and fresh tomato slices.