Shrimp Scampi

24 oz large or jumbo shrimp, shelled and deveined
Kosher salt and black pepper
2 Tbsp butter
1 Tbsp minced garlic
1/4 cup red wine vinegar
Lemon zest of one lemon plus 2 Tbsp juice
1 Tbsp dried parsley

If shrimp is frozen, thaw.  Lay shrimp out on cookie sheet and pat dry with paper towel.  Heat a large skillet over medium heat.  Season the shrimp with salt and pepper.  Add butter to skillet and melt.  Once melted, increase heat and add shrimp to skillet.  Cook shrimp for 1 minute.  Add garlic and cook until shrimp is cooked through (pink and not translucent).  Transfer shrimp to a bowl.  In skillet over med high heat, put in red wine vinegar and lemon juice.  Boil until the liquid is slightly thickened, about 30 seconds to one minute.  Stir in the lemon zest and parsley.  Pour sauce over shrimp, season with salt and pepper to taste.

Serves 3