Shrimp Scampi Napolitano

INGREDIENTS:
1 lb peeled and deveined headless shrimp (30-35 count is best but 25-30 will work)
1 stick of butter
1/2 cup of light olive oil
12 cloves of freshly chopped garlic
5 tbsp. of Canadian Steak Seasoning
1 ½ cup of diced or petite diced canned tomatoes – I use Contadina brand
3 cloves freshly chopped garlic
4 leaves of finely chopped fresh basil
6 tbsp. of olive oil
¼ tsp. salt
1/8 tsp. pepper

*** The day before you want to prepare and serve the shrimp. Combine the diced tomatoes, garlic, basil, olive oil, salt and pepper in a bowl. Cover and refrigerate.

STEPS: (Serves 3-4 people)
Sautee the chopped garlic in the butter and olive oil (do not burn the garlic). When the garlic is sautéed, turn up the heat and add the shrimp. Cook the shrimp half way and then add the Canadian Steak Seasoning and the tomato mixture. Continue to cook the shrimp on high until done. Serve over ¾ of a pound (dry weight prior to cooking) of angel hair pasta.

The Son’s of Italy
Buona Fortuna Lodge of Pensacola
www.soibuonafortuna.com
850-995-7487
The group meets the first Wednesday of every month at Joey Patti’s Seafood Deli at 610 South ‘C’ Street at 7pm.

SPECIAL EVENT:
The Buona Fortuna Italian Festival is Saturday, November, 10, 2012 at St. Anne’s Church Community Center at 5200 Saufley Field Road in Pensacola. Festival hours are 11am-7pm.

ABOUT THE CHEF:
Dr. Mark De Nunzio is a charter member and Past President of the Buona Fortuna Lodge Son’s of Italy. Presently he is a National Trustee of the organization. A retired Navy Capt. He maintains a private dental practice in Pensacola specializing in root canals and root canal surgery.