Recipe: Bourbon Shrimp Scampi - WSFA.com: News Weather and Sports for Montgomery, AL.

If you're hungry for some delicious seafood, this is the only recipe you're going to need. Chef Mark Leslie is preparing his Bourbon Shrimp Scampi. Enjoy!

Bourbon Shrimp Scampi 

2 tablespoons unsalted butter

2 tablespoons extra virgin olive oil

3 large cloves garlic, minced

1 teaspoon red pepper flakes

1 to 1 1/2 pounds extra large (26/30 count) shrimp, peeled and deveined with tails left on.

Zest and juice of 1 lemon

1 teaspoon Kosher or sea salt

½ teaspoon freshly ground black pepper

¼ cup Bourbon whiskey [½ cup white wine may be substituted for an "Italian twist." If using, see special cooking instructions.] 

¼ cup freshly chopped flat-leaf parsley

Slices of artisan bread for dipping

In a large skillet over medium-high heat, add the butter and olive oil. Once melted, stir until well combined. Cook until the foam subsides and the butter starts to slightly brown. Stir in the garlic and red pepper flakes, quickly cooking for 30 seconds. Add the shrimp, making sure they form a single layer in the bottom of the skillet. Sauté for 1 to 2 minutes until the bottom side turns pink. [*From here, follow the "Italian twist" instructions if cooking with white wine.] 

Turn the shrimp over, add the lemon zest, juice, salt and pepper, stirring to combine well. Pull the skillet off the heat, pour in the bourbon, returning the skillet to the heat, tilting the pan away from you to ignite the bourbon, if cooking over a gas flame. If using electric, return the skillet to the burner and carefully ignite the bourbon with a match. Once the flames have subsided, add the parsley. Quickly stir until combined and cook for a quick minute. Remove from heat, place the shrimp on a platter and pour any pan drippings/sauce over. Serve immediately with crusty artisan bread. Serves 4 to 6.  

[*Italian twist instructions: Sauté for 1 to 2 minutes, turning over when the shrimp have turned pink on each side. (Do not overcook the shrimp at this step.) Remove the shrimp to a bowl and set aside.  

To the sauce in the skillet, add the lemon zest and juice, salt and pepper, stirring to combine well. Add the wine and cook until reduced by half, 2 to 3 minutes.  

Return the shrimp to the pan and add the parsley. Quickly stir until combined and cook for another minute. Remove from heat, place the shrimp on a platter and pour the sauce over. Serve immediately with crusty artisan bread for "sopping" up the sauce.]