*say that fast 10 times*
Hubby and I have been reminiscing about our recent trip to Hawaii. We miss it so much. Especially the food. Whenever we eat something really good that it left a lasting impression, the first thing that comes to mind is "I wonder if I can make this back home."
On one of our trips to Oahu's North Shore a few years ago, our family tagged along. As well as one of my cousins and her daughter. We decided to have lunch at Giovanni's Shrimp Truck one day after raving about their awesome Shrimp Scampi. This cousin of ours is a great cook. So when she tried their famous shrimp scampi, she immediately knew how to make it. So she gave me some pointers on how to make it. When we returned to the mainland, I decided to try it out and this recipe was born. And I've been making it ever since. It tastes almost as good as Giovanni's.
1 lb. raw shrimp (either peeled or shell intact)
2 tsp. garlic powder
1 tsp. salt
6-8 cloves garlic, minced
3 Tbsp. butter
1 Tbsp. vegetable oil
1) Combine shrimp, garlic powder, and salt in a freezer storage bag. Massage the seasoning into the shrimp. Marinate in the refrigerator for at least 1 hour.
2) In a large saute pan, melt together butter and vegetable oil. Add minced garlic and cook until fragrant but not browned. Stir in the marinated shrimp. Continue stirring and cooking until shrimp is pink. Do not overcook shrimp. Serve on top of white steam rice and a wedge of lemon for garnish.
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