UBS IN PERSON Cooking Class: Shrimp Scampi

Please register for the In- Person class using your UBS email address as this is an internal event. Class will begin on time, please arrive on time.

Please note: This is an In-Person internal event for UBS employees only. You will not be allowed to enter without a valid UBS employee ID.

Shrimp Scampi

4 servings

1 lb large shrimp, peeled & deveined

Kosher salt, freshly ground black pepper and red pepper flakes

6 garlic cloves, 3 grated and 3 thinly sliced

About 3 tbsp olive oil, divided

1 lemon, zested and juiced

2 shallots, minced

⅓ cup dry white wine

2-3 tbsp butter, cubed and cold

Handful fresh chopped parsley

Pasta or crusty baguette, for serving

1. Combine the shrimp in a shallow bowl or baking dish with a pinch of salt and red and black pepper flakes, the 3 grated garlic cloves (reserved sliced garlic), 1 tbsp of olive oil and a pinch of lemon zest; toss well and let sit for 25 - 45 minutes.

2. Heat a thin layer of olive in a large skillet over medium heat. When oil is shimmering, add shrimp and marinade and cook until just pink throughout, transfer to a plate with a slotted spoon and tent with foil.

3. Return pan to medium heat and add shallot, sliced garlic, and a pinch of lemon zest to pan and season with salt, black and red pepper. Saute until fragrant and golden brown, 2-3 minutes. Add the wine and the juice from ½ the lemon and use a wooden spoon to scrape up any brown bits from the bottom of the pan, simmer until wine is reduced by half, turn heat to low. Adding one cube at a time, gently whisk in cold butter while swirling the pan until sauce is glossy. Return the shrimp and their juices along with the parsley to the pan. Toss and warm gently (do not let simmer) for 1 minute. Taste and adjust seasoning. Serve with bread or pasta.