Shrimp Scampi with Dill

I think of shrimp when the weather gets warm. Actually I make shrimp all year round- everyone loves it.. in any form. I love using them in Indian, Italian, Asian and Latin dishes… I guess what I am saying is that sky is the limit.

A friend gave me a bag full of dill since she had too much and she didn’t know what to do with it. I love dill, especially in the summer. As I brought the huge quantity home, I started thinking about what to make. I had a bag of shrimp in the fridge and had been thinking of making some scampi… both my daughter and husband love it… actually I do too- with lots of garlic and white wine and a huge baguette to soak up all the olive oil goodness. Speaking of olive oil, I don’t use butter for my scampi.. I prefer all olive oil. For this dish, I just added a small bunch of fresh, chopped dill. When it comes to dill, a little goes a long way. It provides delicious, earthy flavor to any protein, sauce or starch. Instead of pasta or bread, I decided to serve the shrimp with risotto… recipe to follow…

• 1 pound jumbo shrimp
• 1 medium shallot, chopped
• 6 to 7 garlic cloves, minced
• 3 tablespoons extra virgin olive oil
• ½ cup white wine
• Juice of one large lemon
• Salt
• 1/3 cup fresh dill, chopped

Heat a wok like saucepan with the olive oil. Brown the shrimp on both sides on high heat making sure not to cook them all the way. Sprinkle with salt. Take them out and keep aside. Add the shallots and garlic. Saute on medium heat for 2 to 3 minutes. Add the wine and lemon juice. Add the dill and shrimp. Cook for another 2 to 3 minutes and check for seasonings. Serve with risotto.