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Plan Z Phase: This is a Z3 (ZReboot) recipe. This dish can be served anytime, but the red and green elements really play up a Christmas theme. It’s simple and elegant and really FAST. You can make this in just a few minutes to really impress your guests.

The cool thing these days with appetizers is to add little tiny salads on the side to round out the appetizer and make a colorful presentation. This way when you serve a rather small dish, you can put it on a large plate and make it look grand. This one will look grand too (see “side salad for holiday shrimp scampi“).

Servings: Serves 4

Ingredients:

• 12 jumbo shrimp (peeled and deveined — leave their tails on if you want to be fancy)
• 1 bunch of green onions, diced thinly, with some of the green parts
• 1 Tbsp garlic (fresh grated or jar garlic)
• 1/2 green pepper, diced
• 1/2 red pepper, diced
• 1/2 cup chopped fresh Italian parsley
• 3/4 cup butter
• 1/2 cup dry white wine
• 2 Tbsp lemon juice

Instructions:

Melt the butter in a large saute pan. At the same time, add the green onions, garlic, the red and green pepper and the parsley. Saute on medium heat until the onions are tender and the green and red peppers have loosened up a bit but still have some bite to them.

Add the shrimp. Cook the large shrimp until they are no longer opaque in the middle. This should take about 3 minutes. They will curl in the process.

Take the shrimp out of the pan with a pair of tongs and set them on the serving plates — 3 to a plate. Balance the third one up against the other two to give your presentation depth. Add the white wine to the skillet and turn it on medium-high so it boils. Boil down the mixture for 1 full minute and add the lemon juice.

Now spoon this sauce over the shrimp and voilà!

Enjoy!

Cheers,