Playing Rachael's Green Onion and Jalapeno Scampi

This riff on shrimp scampi turns up the heat with jalapeno and hot cayenne pepper sauce.

For the Marinade
  • 20 large shrimp, deveined, tails on
  • 2 cloves garlic, sliced or chopped
  • A few thin slices of lemon
  • Kosher salt
  • 1 tablespoon olive oil
To Serve
  • 2 tablespoons olive oil or canola oil
  • 1 lemon
  • 3 tablespoons butter
  • 2 large cloves garlic, chopped
  • 2 small or 1 large jalapeno peppers, seeded and finely chopped
  • 6 scallions, whites and greens, finely chopped
  • Salt and pepper
  • ½ cup lager or white wine
  • Cayenne sauce, to taste (Rach’s go-tos are Frank’s RedHot and Tabasco)
  • Chopped parsley

Combine marinade ingredients in a bowl and marinated shrimp uncovered for 1-4 hours in fridge. When you’re ready to serve shrimp, heat large skillet with oil, 2 turns of the pan, over medium-high to high heat and sear the shrimp 1-2 minutes, turn, brown at edges, douse with juice of 1 lemon and remove to a plate. Reduce heat a bit and melt butter, add garlic, jalapenos and green onions, season with salt and pepper, and stir a minute or 2. Whisk in beer or wine, and add shrimp back to pan, toss to coat in sauce and add hot sauce to taste and a small handful of chopped parsley. Serve 5 shrimp each with its sauce alongside.