---------- Recipe via Meal-Master (tm) v8.02
  Categories: Seafood, Usenet
       Yield: 8 servings
 --------------------------------BUTTER SAUCE--------------------------------
     3/4 c  Butter
       1 T  Garlic, finely minced
       1 c  Clam juice
     1/4 c  Flour
       1 T  Parsley, minced
     1/3 c  White wine
            Juice of 1/2 lemon
       1 t  Basil, dry
     1/4 t  Nutmeg
            Salt and peper
     1/2 c  Half-and-half
            -(or use light cream)
       2 T  Butter
     1/3 c  Olive oil
       1 T  Garlic, minced
            Juice of 1 lemon
       1 T  Parsley, chopped
     1/2 t  Red pepper, crushed
       1 T  Basil, fresh
     1/4 c  White wine
       1 ds Vermouth, dry
            Salt and pepper
       3 lb Shrimp, deveined
   MAKE SAUCE:  Melt butter with garlic in saucepan over medium heat; do not
   let the garlic brown.
   In a separate bowl, mix clam juice, flour and parsley, blending until
   mixture is smooth. Pour flour mixture into garlic butter and stir until
   smooth and well blended. Stir in wine, lemon juice, herbs and spices,
   stirring constantly. Gradually add half-and-half and stir until thickened.
   Simmer for 30 to 45 minutes.
   MAKE SCAMPI:  Melt butter in large saucepan on high heat and add oil.
   Combine remaining ingredients keeping scampi aside until the last minute.
   Add scampi and saute until firm and slightly pink. Do not overcook. Pour
   scampi butter over scampi.
   *  I serve this over fettucini (1 1/2 lbs for a full batch).  To save the
   trouble of de-veining shellfish, you can have two or three big ones for
   each person, and use small bay shrimp for the remainder.
   *  This recipe comes from the “Garlic Lovers' Cookbook,” published by the
   Gilroy Garlic Festival, P.O.  Box 2311, Gilroy, California, USA.  North
   America mail order price is $9.45 (paperback) or $12.45 (spiral) for each
   of the 2 volumes.
   : Difficulty:  Moderate.
   : Time:  45 minutes cooking, 1 1/2 hours for de-veining scampi, 10 minutes
   for other preparation.
   : Precision:  Approximate measurement OK.
   : Barry Hayes
   : Stanford University, Stanford, California, USA
   : decwrl!glacier!bhayes  bhayes@glacier.stanford.edu
   : Copyright (C) 1986 USENET Community Trust