Melanie’s Shrimp Scampi

• Reduced Shrimp Stock
• shelled shrimp from production of reduced shrimp stock
• 2 sticks unsalted butter
• ¼ cup olive oil
• 6 Tbs finely chopped garlic
• 6 green onions - thinly sliced whites and greens
• ½ cup Chardonnay
• ½ Tbs fresh lemon juice
• 1 Tbs chopped Italian parsley
• white pepper
• salt

Shrimp Scampi Sauce: Heat butter, oil and garlic in large skillet over low heat until garlic is softened but not browned. Add green onions, wine, lemon juice and simmer for a few minutes until the alcohol evaporates some.

Shrimp Scampi: Add reduced shrimp stock to taste. Add shrimp and cook until just pink. Salt and pepper to taste, add parsley and serve over long-grain white rice.

Some of the shrimp and scampi sauce can be saved to make Shrimp Bisque.