Yield: 4 Servings

Ingredients:

20 each Shrimp, medium/small, 51/60 ct., peeled, deveined, tail off

2oz. Butter

1/3 tsp. Garlic. minced

1/2 tsp. Shallot, minced

3 oz. Dry white wine

2/3 cup Fresh asparagus, blanched (cooked) and cut on a bias

1 tsp. Fresh basil leaves, minced

1 tsp. Fresh parsley, chopped

squeeze Fresh lemon juice

to taste Salt

to taste Fresh ground black pepper

For Chef Larry’s Creamy Mashed Potatoes:

1 lb. Russet potatoes, peeled, cut into chunks

1 cup Milk

1/2 cup Cream

2 oz. Butter

to taste Salt

to taste Fresh ground black pepper

to garnish Fresh minced parsley

4 each Italian flat parsley sprigs

4 each Martini glasses

Method:
Prepare Chef Larry's Creamy Mashed Potatoes by cooking potatoes in lightly salted boiling water until tender. Combine milk and cream. Bring to a simmer over low heat. Drain cooked potatoes well. Add hot milk/cream mixture to potatoes in intervals while mashing to achieve desired consistency. Stir in butter and season to taste with salt and pepper, reserve keeping warm.

Preheat a sauté pan over medium high heat. Add butter and melt, do not brown. Add shrimp, garlic and shallot; sauté just until shrimp become opaque. Add blanched asparagus and basil, sauté briefly. Deglaze with white wine. Allow liquid to simmer and reduce by 1/2. Add squeeze of fresh lemon and season with salt and pepper. Finish with chopped parsley. Portion Chef Larry's Creamy Mashed Potatoes into Martini glasses, top with Shrimp Scampi and sauce. Garnish with Italian parsleys sprigs and serve.