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Shrimp Scampi Bake
December 08, 2005

We loved this recipe. So fast and easy. As far as some of the comments made about using less butter, I went ahead and used all the butter which I think was needed to make sure the shrimp was coated. There was a lot left over in the pan but that was o.k. We did add a light sprinkling of parmesan and old bay, which i think helped the butter cling to the shrimp. A little splash of white wine is also good in the mix.

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