I can’t even, you guys.

The Splendid Table’s How to Eat Supper.¬†My favorite cookbook this summer, and this is another¬†reason why. One of my biggest regrets about our trip to Hawaii a few years ago was that we never managed to time a visit to a shrimp truck. We saw them everywhere and just never made it to one. They were closed, or we’d just eaten somewhere else, or they looked really shady. But I still think about them, and I will imagine that they taste exactly like this until we get back there to try them.

Garlicky. Lick-your-fingers good. Swimming in wine, lemon, and butter. Somehow the best thing to eat on a hot summer night with some rice. I totally get it now and wish I’d eaten these at every truck we saw. Make sure you leave time for them to marinate overnight.

North Shore Shrimp Scampi
Serves 3 to 4

For the marinade:
1/3 cup extra-virgin olive oil
1 Tbsp fresh lemon juice
6 or 7 large garlic cloves, minced
1/4 tsp salt
1/4 tsp fresh-ground black pepper
1-1/2 lbs. raw extra-large or jumbo shrimp, shelled and deveined

For cooking:
3 Tbsp butter
Salt and pepper
1/4 cup dry white wine
Juice of 1/2 large lemon
2 Tbsp fresh parsley leaves, chopped Read more on North Shore Shrimp Scampi…