Recipe: Leek and Shrimp Scampi

Ingredients:
1 1/2 pounds large shrimp (about 16 to 24)
1/3 cup butter
4 tablespoons minced garlic
1 leek, sliced in half, then thinly sliced crosswise and well rinsed
1/4 cup dry white wine
2 tablespoons lemon juice, fresh if possible
2 tablespoons chopped fresh parsley
salt and pepper, to taste

Preparation:
Hull, clean and rinse shrimp and set aside. Heat butter in large skillet over medium heat. Cook garlic 1 - 2 minutes or until softened but not browned. Add leek; cook until softened, about 5 minutes. Add shrimp, wine and lemon juice; cook until shrimp are pink and firm, about 1 to 2 minutes on each side. Do not overcook. Add chopped parsley and salt and pepper before serving. Garnish with lemon slices and parsley sprigs if desired.
Makes 8 first course servings or 4 main course servings when served over rice, (of course in my house, it serves two!)

Dairy and Wine Free Variation:
Just omit the wine altogether and substitute extra virgin olive oil for the butter.

Shellfish Free Variation:
Substitute leftover chicken for the shrimp.

In my house, I have 3 pans going - one for my husband and I, Dairy and Wine Free for Ronan, and Dairy, Wine and Shellfish Free for Leila. There were no leftovers!