| Difficulty Level:   | Serves 1  | Prep Time: 10 min  | Cooking Time: 30 - 35 min |

Shrimp a la Plancha comes from the preparation process that involves a hot griddle, known as La Plancha. With this Landry's twist of Red Chiles and Garlic, this dish is sure to excite seafood lovers and adventurous foodies.

8 each of 10-15 Count Shrimp (Shells Removed, Tail Left On, Deveined)
2 Tbs. of Extra Virgin Olive Oil
Salt and Pepper (To Taste)
6 each of Garlic Cloves (Peeled and Crushed)
1 oz. of Red Chiles (Seeded and Sliced Thinly)
1 Tbs. of Lemon Juice
2 Tbs. of Extra Virgin Olive Oil
1 Tbs. Chopped Parsley
1 each of Lemon (Sliced into Thin Wheels)
2 each of Lemon Wedges
 Ingredients for Scampi Butter:
6 oz. of Unsalted Butter
1/4 Cup of Basil (Freshly Chopped)
2 each of Garlic Cloves (Minced)
1 1/2 Tbs. of Black Pepper (Cracked)
3 tsp. of Salt
How to prepare Shrimp:
  1. Season the giant prawns with salt and pepper.
  2. Cook the giant prawns in olive oil on a large flattop griddle (La Plancha), or place on a hot grill. Cook for 3-4 minutes per side, turning once.
How to prepare Scampi Butter:
  1. In a mixer with a paddle attachment, combine ingredients and mix, then set aside.
How to prepare Red Chiles and Garlic:
  1. In a large sauté pan, sauté slice-crushed garlic cloves in olive oil until lightly browned and fragrant, then add red chiles. Be careful not to burn the Garlic.
  2. Add lemon juice and scampi butter, then remove from heat and swirl the pan until the butter is melted and the sauce comes together.
How to assemble the dish:
  1. Toss the cooked prawns with the warm Scampi Butter Sauce, allowing the prawns to baste in the sauce over medium heat for no longer than a minute.
  2. Add the second amount of Extra Virgin Olive Oil, Chopped Parsley, and Sliced Lemons to the pan. Toss all together until just warmed and season to taste.
  3. Serve on a warm platter, placing the shrimp down first and pouring the Scampi Butter Sauce over the shrimp.
  4. Serve with lemon wedges.