Shrimp Scampi

Servings 4
Prep Time


  • 6 tablespoons Lunds and Byerlys Garlic Parmesan Butter
  • 2 cloves Minced Garlic
  • 1 (16 ounce) bag Lunds and Byerlys Raw Peeled, Deveined, Tail on Shrimp, (26-30 count), thawed
  • 1/4 cup dry vermouth
  • 2 teaspoons grated lemon zest
  • sea salt and pepper to taste
  • 2 tablespoons fresh minced parsley
  • 3/4 cup regular rice cooked


  1. In large skillet, melt butter over medium heat. Add garlic and simmer 1-2 minutes
  2. Add shrimp, green onions, vermouth, lemon zest, salt and pepper. Cook until shrimp turn pink and are no longer opaque (1-2 minutes per side). Do not overcook.
  3. Sprinkle parsley over shrimp and serve with hot rice.