Shrimp Scampi

INGREDIENTS
2 Tablespoons Extra Virgin Olive Oil
3 Cloves Garlic
2 Tablespoons Shallots chopped fine
1/2 Cup Dry White Wine (serve the rest with this dish)
2 Tablespoons Fresh Lemon Juice
8 Tablespoons Unsalted Butter
2 Teaspoons Parsley chopped fine
2 Teaspoons Fresh Oregano, chopped fine
3.5 Pounds of Shrimp (Approximately 36 Shrimp)
Salt & Ground Black Pepper

Heat the olive oil in a small skillet over medium heat.  Mash, mince or chop garlic (whichever your preference for stronger or more subtle garlic) and cook until gold but not burnt, it should be about about 1 minute, no more than 2.    Mix in the shallots and season with salt and pepper.  Mix and/or shake the the skillet for about 2-3 minutes (and until the shallots are wilting).  Add 1/4 cup of dry white wine, bring mixture to a boil and cook.   Stir in 1 tablespoon of the lemon juice when some of the wine has started to evaporate.  Continue to boil until almost all of the liquid has evaporated.  Place the mixture ina small bowl to cool. Add the butter, parsley and oregano and beat until well blended.  Pour the mixture into plastic wrap and roll it into a log shape, leaving the plastic wrap on.  Chill in the refrigerator for up to 2 days.  

Preheat your oven to 475°F.   Peel, devien and clean the shrimp, leaving the tail attached, and "butterfly" the shrimp (cutting down the center of the back and flattening them so they are like wings.  Use paper towels to dry the shrimp and place in a lightly greased baking pan or glass pyrex dish.  Arrange the shrimp with their tails up, on the dish, leaving some space between each one.  Slice the flavored butter into 1/2" slices and place over each shrimp.  Cook for 2-3 minutes.  

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