Shrimp Scampi

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This is the best testing recipe I have ever had. Highly recommended!

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This was simple, fast, and very very good! However, the trick about laying out the shrimp on a plate and then inverting them onto the hot oil seems like the most likely way to end up with shrimp scattered around the kitchen! I just dumped them in and quickly scooted them into position with tongs, worked just fine. I think this is my favorite scampi recipe I've tried!

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My husband and I made this and it came out so good. We thought were the only ones that were going to eat and before we sat down everyone ate it alI!! I want to make this every week.

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As some reviewers mention, the lemon can be overpowering. Next time I'll omit the zest.
My personal preference is olive oil over butter, so next time I make this I'll probably use EVOO instead of butter.
Nice garlicky flavor, yummy overall.

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This recipe was really good. I didn't have the vermouth so i just left it out and it was still good. Let me warn you though, stick to the recipe with the amount of parsley and lemon juice. The lemon can be really overpowering if not careful! Otherwise, tasty!

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This is wonderful. I had no vermouth and so substituted some good quality chardonnay and a 1/4 cup of chicken stock and cooked it down a little bit more than called for. With the chardonnay it wasn't sweet, but it was light and delicious. I didn't season the shrimp too much and they did not seem to suffer for it. This is a definite keeper.

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Easy and Excellent !

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Excellent, not difficult at all. I took the advice of another reviewer that said to double the sauce part of the recipe and I am glad I did. I might even consider tripling it next time.

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....and oh so yummy! I doubled the recipe and there wasn't a bite left. We also, as another suggested, laid it on a bed of anger hair pasta. Of course with the tails removed. :

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This turned out really good.