It was a fun night cooking for my sweetheart. Got this Shrimp Scampi from the April/May 2015 issue of Fine Cooking. Try the Garlicky, lemony, buttery Shrimp Scampi yourself. It was easy to make and full of flavor. I did take the time to make the shrimp stock. Next time I will try using Penzey’s Spices Seafood Soup Base to see how that tastes.
If you try it let me know what you think.