Shrimp Scampi

This is the best shrimp scampi I have ever eaten, better than any restaurant. The secret ingredient is Dijon mustard, which I don't normally have a taste for, but it's fantastic in it.

1 c. butter
2 T. prepared Dijon mustard
1 T. lemon juice
1 T. chopped garlic
1 T. chopped fresh parsley or 1 t. dried parsley
2 lbs medium raw shrimp, shelled, deveined, with tails attached

Preheat oven to 450 degrees.
In a small saucepan over medium heat, combine everything but the shrimp, and remove when the butter is melted.
Put shrimp in a shallow baking dish, and pour the butter mixture over the shrimp.
Bake for 12 - 15 minutes or until the shrimp are pink and opaque.

I serve this with linguine noodles and a leafy green salad, but Carraba's Italian Restaurant also serves it as an appetizer with toasty bread. Just an idea for something special or fancy. I usually use a package of precooked shrimp from Aldi when making this, only I bake it just till the shrimp are warmed through. Shrimp gets a nasty rubbery texture when overcooked.

6 servings