Recipe courtesy of Rachael Ray

Caesar's Scampi

Name: Caesar's Scampi
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil, eyeball it; 1 teaspoon anchovy paste; 8 jumbo shrimp, (6 to 8 count), peeled deveined, tails in tact; 1 lemon, zested and juiced; 2 large cloves garlic, chopped or grated; Freshly ground black pepper; 1 tablespoon Worcestershire sauce; 2 hard boiled eggs, finely chopped

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Level: Easy
Total: 15 min

Prep: 10 min
Cook: 5 min

Yield: 4 servings

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Ingredients

1/4 cup extra-virgin olive oil, eyeball it

1 teaspoon anchovy paste

8 jumbo shrimp, (6 to 8 count), peeled deveined, tails in tact

1 lemon, zested and juiced

2 large cloves garlic, chopped or grated

Freshly ground black pepper

1 tablespoon Worcestershire sauce

2 hard boiled eggs, finely chopped

Directions

Heat the extra-virgin olive oil in a skillet over medium-high heat. Add anchovy paste, stir it in then add shrimp and shake pan 1 minute. Add 2 teaspoons of lemon zest, garlic, pepper and Worcestershire. Cook shrimp 2 minutes more then add juice of 1 lemon to skillet and turn off heat. Sprinkle the cooked shrimp with some chopped egg. Serve 2 shrimp per person.