Shrimp and Mushroom Scampi

Prep Time: 20 minutes
Total Time: 30 minutes
Servings: 4

1 Tbsp unsalted butter
1 Tbsp olive oil
8 oz Portabello mushrooms, trimmed and quartered
8 cloves roasted garlic, minced
1/4 c dry vermouth
1 lb large shrimp, peeled and deveined
6 oz fire-roasted tomatoes, coarsely chopped (3/4 c)
one each - red, yellow, orange, green medium sweet peppers cut in strips
1 medium Vidalia onion cut in strips
4 Tbsp chopped chives
Sea salt and pepper to taste

1. Heat butter and oil in large skillet over medium-high heat. Add mushrooms, onions and cook, stirring, until golden brown, about 6 minutes.

2. Stir in garlic and cook 1 minute. Add vermouth, shrimp, peppers, tomatoes and 2 Tbsp of the chives. Simmer, stirring, until shrimp are cooked through, about 3 minutes.

3. Spoon scampi into bowls and top with remaining 2 Tbsp chives.

Fish Fact: Shrimp are an excellent source of selenium, an antioxidant that protects against cancer.