Elegant Shrimp Scampi

Makes 8 servings

1/4	cup (1/2 stick) plus 2 tablespoons butter
6	to 8 large cloves garlic, minced
1-1/2	pounds large raw shrimp (about 16), peeled and deveined
6	green onions, thinly sliced
1/4	cup dry white wine
	Juice of 1 lemon (about 2 tablespoons)
1/4	cup chopped fresh parsley
	Salt and black pepper to taste
	Lemon slices and fresh parsley sprigs (optional)

Clarify butter by melting it in small saucepan over low heat. Do not stir. Skim off the white foam that forms on top. Strain clarified butter through a cheesecloth into glass measuring cup to yield 1/3 cup. Discard milky residue at bottom of pan.
Heat clarified butter in large skillet over medium heat. Add garlic; cook and stir 1 to 2 minutes until softened but not brown.
Add shrimp, green onions, wine and lemon juice. Cook and stir until shrimp turn pink and are firm and opaque, 1 to 2 minutes on each side. Do not overcook.
Just before serving, add chopped parsley and season with salt and pepper. Serve on individual shell-shaped or small gratin dishes. Garnish with lemon slices and parsley sprigs.

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