Caesar’s Scampi

Serve with Spinach and Artichoke Stuffed Portobello Mushrooms with Tomato and Bread Salad.


  • 1/4 cup extra-virgin olive oil (EVOO), eyeball it
  • 1 teaspoon anchovy paste
  • 8 jumbo shrimp, (6 to 8 count), peeled deveined, tails in tact
  • 1 lemon, zested and juiced
  • 2 large cloves garlic, chopped or grated
  • Freshly ground black pepper
  • 1 tablespoon Worcestershire sauce
  • 2 hard boiled eggs, finely chopped


Heat the EVOO in a skillet over medium-high heat. Add anchovy paste, stir it in then add shrimp and shake pan 1 minute. Add 2 teaspoons of lemon zest, garlic, pepper and Worcestershire.

Cook shrimp 2 minutes more then add juice of 1 lemon to skillet and turn off heat.

Sprinkle the cooked shrimp with some chopped egg. Serve 2 shrimp per person.

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