Always perfect from the late great Pierre Franey. I make 6-8 shrimp per person. The following assumes 16, so adjust amounts accordingly:
Jumbo fresh shrimp, larger the better, peeled, cleaned and deveined. Pat dry. In a medium bowl, toss shrimp with 1/2 cup olive oil, 2 tbs. minced garlic, 1/4 tsp. crushed red pepper flakes, 1/2 tsp. dried crushed oregano. I rub dried herbs between my palms for extra flavor. You can add 3 tbs. coarsely ground croutons, or breadcrumbs. I don’t, but hey it’s what you like. Refrigerate covered until ready to cook or, pop them under the broiler right away.
Method is key. Preheat broiler to high, rack on top level. Place coated shrimp on non-stick cookie sheet, not touching. Spoon any leftover olive oil mixture on top of each. Squeeze juice of one fresh lemon over the shrimp. Broil for 6 minutes. That’s it. Don’t turn. Perfecto. Fan favorite.
If you don’t like garlic, it’s not Scampi, but it’ll work anyway. Use salt and pepper, chopped chives or parsley instead. Serve with fresh pasta, sun-dried tomatoes, basil. Or, tell me…