Shrimp scampi is a classic in which plump shrimp are sautéed in garlic butter. I’ve updated the recipe to add flavor and flair. Here, the shrimp are marinated in olive oil, the zest and juice of a lemon and a lime along with some fresh garlic. The shrimp are skewered and grilled, then are tossed with a flavorful Scampi Butter.mThe shrimp can be peeled or unpeeled before marinating. Just be sure to have plenty of napkins on hand if you choose to serve them unpeeled.

• 3 pounds jumbo shrimp, unpeeled
• 1/3 cup good quality olive oil
• Zest and juice of 1 lemon
• Zest and juice of 1 lime
• 2 heaping teaspoons minced garlic, about 2 large cloves
• Freshly ground black pepper
• Scampi Butter (Recipe Follows)
• Bamboo or other skewers (if using bamboo, soak in water for at least 30 minutes before using)

Split the back of each shrimp with kitchen shears or purchase “easy peel” shrimp from your fishmonger. Combine remaining ingredients in a large zip-top plastic bag and squeeze to combine. Add shrimp and squeeze to coat well. Seal tightly and refrigerate for at least 2 hours.

Preheat grill. Skewer the shrimp and grill for 3-5 minutes on one side, turn and grill on the other side for 3-5 minutes, depending on the size of the shrimp. Remove from grill and brush with the Scampi butter. Serve remaining butter on the side. (Note: These shrimp are very messy and require lots of paper towels or napkins. For a less messy version, peel the shrimp before marinating and grilling.)

Scampi Butter

• 1/2 cup butter, melted
• 1 tablespoon Worcestershire sauce
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon Tabasco sauce, or to taste
• 1 teaspoon minced garlic, about 1 large clove
• Sea salt and freshly ground black pepper, to taste

Combine all ingredients and place in a plastic container with a tight-fitting lid. Set out at room temperature until ready to serve.

Makes 8-10 servings.