On Sat, 10 Jun 2017 04:23:23 -0700 (PDT), Cindy Hamilton
> wrote:

>On Saturday, June 10, 2017 at 12:42:59 AM UTC-4, U.S. Janet B. wrote:
>> I did Ree Drummonds (The Pioneer Woman) Shrimp Scampi tonight. We had
>> a new loaf of Costco's Roasted Garlic Parmesan french loaf to sop up
>> the sauce. The side was fresh asparagus.
>> I added about a quarter cup of Thai Kitchen's Sweet Red Chili sauce to
>> the sauce in the pan -- just because I like the stuff.
>> It was terrific. I got the shrimp at Costco today -- beautiful 20s,
>> wild caught for $11.99 a pound.
>>
>> Shrimp Scampi
>>
>> Ingredients
>> 2 tablespoons butter
>> 2 tablespoons olive oil
>> 4 cloves garlic, minced or pressed
>> 1/2 medium onion, finely diced
>> 1 pound peeled and deveined large shrimp (16/20 count)
>> 2 lemons, halved
>> 1/2 cup white wine
>> 4 dashes hot sauce (I used tabasco), or more to taste
>> Salt and freshly ground black pepper
>>
>> Directions
>>
>> Melt the butter and heat the olive oil in a large skillet over medium
>> heat. Add the garlic and onions and cook until the onions are
>> translucent, 2 to 3 minutes. Add the shrimp, then stir and cook for a
>> couple of minutes. Squeeze in the lemon juice. Add the wine, hot
>> sauce, salt and pepper. Stir and reduce the heat to low.
>>
>> Recipe courtesy of Ree Drummond
>> Janet US
>
>My recipe is similar, although I dry the shrimp with paper towels,
>heat the oil to a shimmer and cook them for a minute on high heat
>without turning them.
>
>I love getting a little brown on them, which produces a fond for the
>sauce. After a minute, I take them out of the pan, mount the sauce,
>and then return the shrimp to the pan to finish cooking through for
>just a few seconds.
>
>Cindy Hamilton

That sounds nice. I do scallops that way.
Janet US