Shrimp Scampi

We had the most delicious shrimp scampi at Giovanni's in Hawaii. This was the closest thing I could find. It's good, but not as good as the original. If you're ever in Hale Iwa, DO NOT pass up the scampi. It's ridiculously expensive, but so, so good.

INGREDIENTS
15 pre-cooked shrimp, thawed
4 Tbsp. butter
8 cloves garlic, chopped (NOT minced)
lemon juice (or lemon wedges if you're feeling fancy)
3 cups cooked rice

Marinade:
1/3 cup Olive oil
4 cloves garlic, chopped (NOT minced)
1 Tbsp. lemon juice
1 tsp. salt
1/2 tsp. pepper
1 Tbsp. paprika
1/4 cup dry white wine

DIRECTIONS
In a large, non-reactive bowl, add the marinade ingredients and mix well. Add the shrimp. Place in fridge and let it marinate 4 - 8 hours, or overnight.

In a large skillet, melt butter over medium-low heat. Add chopped garlic (if you want to add the chopped garlic used in the marinade, fish it out now. If not, you're going to have to fish it out later and discard it). Sautee the garlic over low heat until soft and caramelized (about 7 minutes). DO NOT let the garlic roast--if it starts doing this, turn down the heat.

Once garlic is soft, separate the shrimp and garlic cloves (if you didn't use them earlier) from the marinade. Add remaining liquid to the skillet, continue to cook on medium-low for 5 minutes.

This is the tricky part: overcooked shrimp gets very rubbery, so basically what you're doing in this step is just warming up the shrimp. It's already cooked, so we don't need to cook it (duh), just heat it. Turn off heat, remove skillet from burner. Add shrimp in a single layer to the sauce. If the sauce covers the shrimp, you're good to go. If not, turn the shrimp after a minute or two to warm both sides.

Serve shrimp over rice. Drizzle with remaining scampi sauce and garnish with lemon wedges (or just squirt some lemon juice on it). So delicious, and so bad for you.