-While preparing the scampi, cook enough rice to feed your party
-Melt butter with olive oil over med low heat.
-When foam in butter subsides, stir in garlic and cook 4 - 5 minutes (DO NOT BROWN)
-Add shrimp and salt and cook for 3-4 minutes until pink.
-Stir in lemon juice and parsley and cook 1 more min
-Serve immediately over rice.
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|Serving Size: 1 Serving (25g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 168 (100%)|
|Amt Per Serving||% DV|
|Total Fat 18.9g||25 %|
|Saturated Fat 11.2g||56 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 45.8mg||14 %|
|Sodium 161.4mg||6 %|
|Potassium 7.5mg||0 %|
|Total Carbohydrate 0.2g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.2g|
|Protein 0.2g||0 %|
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Calories per serving: 168
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