Lemony Shrimp Scampi

Most shrimp scampi lives in a skillet under a slick of butter and white wine. This version takes a different route: a quick lemon-garlic-mustard-parsley marinade, then straight under the broiler for fast char and a brighter, leaner finish. Same scampi flavors, less fat, more lemon punch.

The marinade does most of the work. Two hours in the fridge is enough for the lemon juice to lightly cure the surface of the shrimp, the garlic to soak in, and the dry mustard to add that sneaky horseradish-like edge that keeps scampi from tasting like nothing more than garlic and butter.

Broil 4 inches from the heat. Closer than that and the parsley scorches before the shrimp cooks; farther away and the shrimp dries out. Three to four minutes total is usually plenty for large shrimp.

Serve immediately over hot rice and spoon some of the citrusy pan juice over each portion. The rice soaks it up and becomes the best part of the meal.

Kitchen Tips

• Don’t marinate longer than 2 hours. The acid in lemon juice will start curing the shrimp ceviche-style, and the texture goes soft and pasty.
• Pat the shrimp dry on a paper towel before broiling. Wet surfaces steam instead of charring.
• Use jumbo (16/20) or large (21/25) shrimp. Smaller sizes overcook before they get any color.
• Save the shrimp shells. Simmer them in water with an onion for 15 minutes for instant shrimp stock, then use it to cook the rice.

Variations

• Add a pinch of red pepper flakes to the marinade for a Calabrian-style kick.
• Skewer the marinated shrimp on metal skewers before broiling for easier flipping and a prettier presentation.
• Sub melted butter for half the oil in the marinade for a richer, more traditional scampi flavor.