Message from Maggie:  We aren’t big on Valentines Day at our house. Its usually an exchange of silly cards and a fancy meal.  Check out my plans for this year which include shrimp scampi over this risotto.

Ingredients:

• 12 jumbo shrimp, peeled and deveined
• 1/2 cup olive oil oil
• 10 cloves garlic
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon ground fennel seed
• Salt and freshly ground black pepper
• 1 stick unsalted butter
• 1 large lemon, zested and juiced
• 1/4 cup chopped basil leaves, plus extra for garnish

Directions:

1. Put the shrimp on skewers and place in a large baking dish.
2. Combine the olive oil, garlic, red pepper flakes and fennel seed in a small food processor and process until the garlic is somewhat paste-like. Pour this mixture over the shrimp and let them marinate for 30 minutes.
3. Light a grill to high heat.
4. Season shrimp with salt and black pepper, to taste.
5. Grill the shrimp on both sides until they are slightly charred and just cooked through, about 2 minutes per side.
6. Transfer the shrimp to a plate.
7. Melt the butter in a large saute pan set over the grates of the grill. Add the lemon zest, lemon juice and cook for 30 seconds.
8. Brush shrimp with lemon butter and let cook about 1 minute more.
9. Remove from grill and finish with the basil and adjust the seasonings, if necessary.
10. Transfer the shrimp to a serving platter and garnish with basil.

Allergens:

• This recipe is gluten free.
• This recipe is dairy free.
• This recipe is pescatarian.

Directions with photos:

1. Put the shrimp on skewers and place in a large baking dish.
2. Combine the olive oil, garlic, red pepper flakes and fennel seed in a small food processor and process until the garlic is somewhat paste-like. Pour this mixture over the shrimp and let them marinate for 30 minutes.
3. Light a grill to high heat.
4. Season shrimp with salt and black pepper, to taste.
5. Grill the shrimp on both sides until they are slightly charred and just cooked through, about 2 minutes per side.
6. Transfer the shrimp to a plate.
7. Melt the butter in a large saute pan set over the grates of the grill. Add the lemon zest, lemon juice and cook for 30 seconds.
8. Brush shrimp with lemon butter and let cook about 1 minute more.
9. Remove from grill and finish with the basil and adjust the seasonings, if necessary.
10. Transfer the shrimp to a serving platter and garnish with basil.