|Published:||Jan 18, 2012 4:42 PM EST|
|Updated:||Jan 18, 2012 4:47 PM EST|
FORT MYERS, Fla.- It's Wednesday and that means it's time to fire up the WINK kitchen. Dave Gossett from Flemings Steakhouse in Naples joined us in the WINK studio to show us how to make shrimp scampi.
16/20 shrimp, cleaned
1 Tbsp. Onion ring seasoning
6oz. Green and yellow zucchini ( 1/8" wide x 7-8" long julienne)
2 Tbsp. Pomace oil
1 Tbsp. Butter
1 tsp salt and pepper blend
2 ea. halves oven roasted tomatoes ( cut into 1/3)
1 1/2 oz. Lemon garlic butter sauce
3/4 tsp. Basil, 1/16" wide julienne
1. Peel and devine shrimp leaving only the tail end on shrimp. Butterfly half the way through the back then dust each shrimp with onion ring seasoning.
2. Heat pomace oil and butter in 12" saute pan over medium heat. Cook shrimp for 50 secs. on one side. Flip shrimp over add 3 oz. of each zucchini to the pan and season with salt and pepper. Cook the shrimp and zucchini for 45 secs. - 1 min. Cut each roasted half into 3 pieces then cook just to heat up.
3. Twirl the zucchinni tall in the center of a warm plate. Arrange shrimp around the zucchini with the tails resting on the plate. Arrange the tomatoes evenly around the plate and then ladle the lemon butter sauce over the shrimp.
4. Garnish the food with basil.