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#2. Melt butter in a large skillet over medium heat. #3. Add the garlic to the oil. Watch it carefully to avoid burning it.

2. Heat olive oil and butter in a saucepan over medium heat. Add shrimp, mushrooms, and garlic; cook and stir until fragrant, 1 to 2 minutes. Add artichokes, lemon juice, capers, and white wine.

Stir in shrimp, juice, and pepper; cook 1 minute or until shrimp are done. Recipe courtesy of Cooking Light: The Complete Quick Cook by Bruce Weinstein and Mark Scarbrough/Oxmoor House ...

The scampi po' boy is far from the authentic, fresh fried shrimp sandwich you get in New Orleans. However, it is still genius. Packed in a roll with crunchy celeriac remoulade and plenty of hot ...