As a 16-year old, I hardly appreciated the fact that both my mother AND my father were comfortable in the kitchen. While most of my friends’ moms specialized in jar sauces and white bread, both my parents were accomplished cooks in their own rights. My father learned to cook from his father, a first-generation French-American, so when my dad cooked, you were sure to get things that were slightly atypical to the American table: garlic-laden and fantastic. His specialties: Caesar salad, grilled anything, the most amazing breakfast scrambles with perfectly diced ham, vegetables and a side of linguica, and today’s recipe: shrimp scampi.
I can’t promise this recipe is done correctly or even to his standards; I’m going by memory here. He probably added onion (which I’ve omitted — my stomach doesn’t handle it too well) and some other elements of magic I sadly missed. But I can promise that anything — including old worn-out shoes — tastes fantastic with sautéed garlic, butter, lemon juice and wine.