Shrimp Scampi

Shrimp Scampi

1 fennel bulb, cut into ¼-thick slices

2 pounds U10 / U12 shrimp, peeled and deveined

1-2 cups cherry tomatoes

baguette, for serving, if desired

For the Scampi Butter:

6 tablespoons, room temperature

2 tablespoons extra virgin olive oil

4 garlic cloves, minced

zest of 1 lemon

3 tablespoons white wine

¼ cup Italian parsley, finely chopped

Preheat your oven to 350˚F.

Line a baking sheet with parchment paper. Arrange the sliced fennel on the baking sheet. Arrange the shrimp in a single layer on the sheet tray.

Combine all ingredients for the compound butter in a bowl and mix to combine. Dot each shrimp with a little of the scampi butter. Place the cherry tomatoes on the prepared baking sheet, arranging them in between the fennel slices and shrimp.

Bake for 8-10 minutes until the shrimp are cooked through.

A few minutes before the shrimp are done, warm the baguette in the oven. Serve the shrimp and vegetables with the baguette to soak up any juices left on the baking sheet.