Shrimp Scampi With Garlic

1. Gather the ingredients.

2. Peel the shrimp.

3. Run the tip of a small, sharp knife down the back of a shrimp, remove the dark vein—the shrimp's digestive tract—and then rinse with cold water.

4. Repeat with the remaining shrimp. Pat them dry with paper towels.

5. Slice the green onions, keeping the white and light green parts separate from the dark green. Set the dark green sliced green onions aside for garnish.

6. Heat the butter in large skillet over medium heat. Cook the garlic for 1 or 2 minutes or until softened, but not browned.

7. Add the shrimp to the garlic, along with the green onions (white and light green parts), wine, and lemon juice. Cook, stirring, until shrimp are pink and firm, about 1 to 2 minutes on each side. (Don't overcook!) 

8. Add the chopped parsley and salt and pepper before serving.

9. Garnish with lemon wedges and the sliced dark green onion tops.

10. Serve and enjoy.

How to Clarify Butter

If you don't have a container of clarified butter and need to make your own in a pinch, here's how you can make your own at home:

1. Melt 1/2 cup (1 stick) of unsalted butter in a saucepan over low heat.

2. Simmer until the top is covered with a foam layer.

3. Once the butter stops bubbling and splattering and there's no new foam, remove the butter from the heat and skim off the foam.

4. To remove the remaining solids, line a metal mesh strainer with cheesecloth and strain the butter into another container.

5. Use in your shrimp scampi recipe.

6. Enjoy.