Made this last night from some beautiful shrimp I found on sale - a rare treat in an inland city like Dallas. The lack of a low-carb cocktail sauce forced me to be a bit creative - and since the outdoor temperature had dropped below 100, cooking wasn't quite so bad.

Shrimp Scampi

1 pound large shrimp or prawns, purchased already cooked, peeled (tail-on) & deveined

1/3 cup butter (2/3 of a stick)
1/3 cup good Olive Oil
5-6 cloves fresh garlic, minced
fresh ground pepper, to taste
6 mini red hot peppers - Japanese or other Asian pepper do well - minced, about 1 tablespoon in all
juice of 1/2 lime, fresh (lemon may be substituted)
1/2 teaspoon oregano
1/2 teaspoon fennel seed (or, 1/4 teaspoon tarragon)
2 tablespoons A-1 steak sauce
1/2 teaspoon celery salt (or, to taste)
1/4 cup freshly grated Parmesano Reggiano (Parmesian cheese)

Over low heat, melt butter into olive oil in a medium cast-iron skillet.

Saute garlic and peppers gently, about 2 minutes. Do not allow garlic to over-brown or it will be bitter.

Add lime juice, A-1, and spices.

When sauce is bubbling gently, add shrimp & half the cheese and toss gently to warm the shrimp through, about 1 1/2 minutes. You don't want to cook the shrimp; just warm them up - overcooking will wreck this dish and turn the shrimp into mush.

Plate the shrimp, sprinkle with remaining cheese, and devour. Serves 1-2.

For more heat, add favorite hot sauce or additional red hot peppers.

Sounds super!!! Will try it this weekend

Tried this recipe tonight, and despite discovering I was out of the celery salt (substituted sea salt instead), it was delicious - thanks for the great recipe. I was getting extremely tired of the old "meat and salad" routine and this made LC'ing good again.

Oh ...and I used Carb Options LC Steak Sauce too.

Yum