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Menu Description: "Large shrimp sauteed in extra-virgin olive oil with white wine, garlic and lemon."
Once you have the onion, garlic and parsley all chopped up, this clone of a top appetizer pick at the Garden takes only a few minutes to assemble. Cooks at Olive Garden speed up the process by using what they call "scampi butter" -- chilled blocks of butter with all the spices, garlic, and onions already in it -- so that each serving is prepared quickly and consistently without any tedious measuring. When the shrimp is done, each one is placed on the inside end of five toasted Italian bread slices which have been arranged on the plate in a spoke-like fashion (you can also use a French baguette with the slices cut at an extreme angle). One shrimp is also placed in the middle of the plate, and the delicious sauce is poured over the top. I've included diced roma tomato here as an optional garnish, since one Olive Garden used it, but another location on the other side of town did not. As for the shrimp, use medium-size (they're called 31/40) that are already peeled, but with the tails left on. Then all you have to do to butterfly them is make a deep cut (don't go all the way through) on the outside of the shrimp where the vein was. As the shrimp cooks, they will curl and spread open.
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