Seafood: Venetian Sauteed Scampi

One of the great gastronomic treats in Venice is to dine on scampi, which are something like shrimp but are distinctive and come only from the nearby Adriatic Sea. At convivial Al Colombo trattoria revelers enjoy a large plate of scampi that had simply been grilled. This is the best way to appreciate their delicate flavour. They are also made into good dishes such as this one.

INGREDIENTS

One-quarter olive oil.

2 garlic cloves, crushed or minced.

Half cup minced green onions, with tops.

2 pounds shelled and cleaned raw large shrimp.

1 tablespoon drained capers.

Half cup chopped fresh parsley.

Salt, and pepper to taste.

COOKING IT

Heat the oil in a large skillet. Add the garlic and green onions and saute until tender. Add the shrimp and saute until they become pink for a few minutes.  Stir the capers, parsley, salt, and pepper and cook gently for 5 minutes.