On 2014-09-17, jmcquown > wrote:
> It's a translation issue. In the US, scampi is a preparation method.

Then my sauteed mirepoix would be savory scampi??

> At the very basic level it's just shrimp sauteed in butter and olive oil
> with garlic. No specific type of shrimp is required.

On that level, I agree. I also add either lemon juice or a white wine
or both, at about 40%-50% of the finished broth. Fresh parsely is
also good. I then eat it with buttered SF sourdough bread to sop up
the broth. Yum!

nb