Re: Looking for a Shrimp Scampi recipe
 

shallots are the key, use 2 to 1 garlic to shallots. low heat , you dont want to brown or burn the garlic it will become sour, and you want to keep some of the milk fats in the butter in liquid form. if you cook to long at to high of a heat the flavor goes away. the best thing to do is cook in big batches, 1 or 2 lbs. of butter, garlic and shallots to match. ive used everything from fresh chervil to oregano to basil added at the end. you can freeze the extra sauce for up to 3 months for quick use.