Welcome to discusscooking Mothers Boy. You came to the right place and I hope we can help.
I'll give you two recipes. One is very basic, basic, basic, and the other has more layers of flavor, really, really good!
Scampi (the easy one)
1 to 2 large cloves garlic, crushed
6 tablespoons melted butter
2 pounds jumbo raw shrimp, peeled
salt and freshly ground pepper to taste
generous pinch cayenne pepper
1/4 cup chopped fresh parsley
3 tablespoons snipped chives
Place the garlic in the melted butter and let sit for 30 minutes.
While the garlic is flavoring the butter, arrange the shrimp in a
large shallow baking dish.
Sprinkle the shrimp with the herbs and seasonings. Pour the garlic
butter over the prawns. Place under a hot broiler, 4 inches from
the heat source, for 2 to 3 minutes per side. Serve immediately.
8 appetizer portions; 4 main-course portions
1 1/2 pounds large shrimp
1/2 cup flour
1/4 cup olive oil
1/4 cup melted butter
4 cloves garlic, minced
2 shallots, chopped
1/2 cup parsley, minced
1/2 teaspoon oregano
dash of Worcestershire
fresh lemon sqeezed to taste (I personally like a lot)
2 tablespoons wine
2 tablespoons brandy (if you have it but it's good!)
Season flour with salt, pepper, and cayenne. Dredge shrimp in flour.
Saute shrimp in olive oil and butter for 5 minutes over high heat, shaking
briskly. Remove shrimp with a slotted spoon to a shallow casserole
dish. (PERSONAL NOTE: - I have not done this step every time and I still like it - I will just sautee instead - but it does have a different layer of flavor with the flour)
Add garlic, shallots, parsley, and oregano Worcestershire and lemon juice to olive oil, saute over medium heat for 3 minutes (time depends on how big you have diced the shallots), shaking the pan briskly.
Remove this mixture with a slotted spoon to casserole. Add wine and brandy to skillet and ignite. When flames die down, pour sauce over shrimp. Broil for 2 minutes.
You can always serve some buttered noodles tossed with some parsley and garlic on the side.