Texas Style Skillet Scampi 2 pounds headless shrimp with shells (about 40 medium shrimp) 1/4 cup finely chopped parsley 1 cup melted butter 4 cloves garlic, chopped 1 cup melted butter 4 cloves garlic 1 cup extra virgin olive oil 8 peppercorns 1 teaspoon salt 6 dried chile japones (Japanese peppers) Rinse the shrimp in cold water and pat them dry with a towel. Combine the parsley, melted butter, and garlic. Set aside. Heat the olive oil in a skillet on high. When the oil spits back with water drops (in other words when it pops), it's ready. Sauté the peppercorns, salt, and japones in the skillet for 1 minute. Add the shrimp, and sauté for 2 1/2 to 3 minutes. Add the buttery mixture, and continue to cook for 1 more minute. Serves 6 to 8. Serve on a warm serving platter with some good crusty bread. Have a stack of napkins nearby, and start shelling and dipping the shrimp in the butter sauce.