Shrimp Scampi Sandwiches

Ingredients:

• 6 tablespoons unsalted butter at room temperature
• 5 cloves garlic, crushed
• 6 hot dog buns, split at the top
• 2 tablespoons extra-virgin olive oil
• 600 g medium shrimp, peeled and deveined
• 1/4 cup dry white wine
• 1 tsp grated lemon zest + 2 tbsp lemon juice + lemon wedges for serving
• 1/4 tsp red pepper flakes
• 2 tbsp chopped fresh parsley
• Boston lettuce leaves for serving

Preparation:

1. In a small bowl, combine the butter, garlic, and 1/2 teaspoon salt. Spread 2 tablespoons of the garlic butter on the flat outside edges of each bun. Heat a large nonstick skillet over medium heat. Add the buns and toast until golden brown, about 3 minutes per side. Transfer to a plate and wipe the skillet clean.
2. In the same skillet, heat 1 tablespoon olive oil over medium-high heat. Add half the shrimp, spread them in a single layer, and season with salt. Cook until golden brown, about 45 seconds. Add 1 tablespoon garlic oil and cook, stirring, until the shrimp are coated with oil but not cooked through, 20-30 seconds. Transfer to a plate along with the pan juices.
3. Wipe out the pan and fry the second batch of shrimp in the same way, adding 1 tablespoon of garlic oil.
4. Add the wine, lemon zest and juice, and red pepper flakes to the skillet; carefully pour in the juices from the shrimp plate. Cook over medium heat until the liquid has reduced to about 1 tablespoon, 1 to 2 minutes. Return the shrimp to the skillet and cook, stirring, until cooked through, 15 to 30 seconds. Remove from the heat and stir in the remaining garlic butter and parsley. Season with salt to taste.
5. Place a lettuce leaf in each bun and fill with shrimp; drizzle with pan juices. Serve with lemon wedges.