Right, right? Okay, and you can do this by the way, the day before, the morning of, whatever you need to do just to make your life simple, okay.
So now I've got two pounds of shrimp over here. Get whatever shrimp is on sale, okay. If this, if the frozen. shrimp is on sale, great. If the big shrimps are on sale, the little shrimps are on sale. It doesn't matter, two pounds of shrimp, okay.
They've been deveined and deshelled and then all you do is put them in the baking dish. And then just take this topping, this bread crumb topping, and just put it on top like, so.
Now remember there's lots of butter in here. So that's going to really baste the shrimp as we go along. - Gosh, this is brilliant. I mean, I've been making several types of scampi for decades. This is so smart, I've never done this, ever.
记住，这里有很多黄油。随着（烤制）时间的推移，这相当于给虾涂上油了。 - 天啊，这太棒了。我是说，几十年来，我一直在做各种各样的虾。这一招太妙了，我从来没这么做过。
Oh, you haven't, really? - So brilliant. - So then this goes into an oven at 350. Now, keep in mind if you're using larger shrimp, they're going to take longer to cook.
哦，你没这么做过，真的吗？ - 所以，你这真是太巧妙了。 - 然后放入烤箱，温度为华氏350度（约177℃）现在，记住如果你用的虾比较大，它们会花更长的时间烹饪。
But if you're using smaller shrimp, it's going to be less than a half an hour. So I set my timer here for a half an hour.
That goes in the oven, three seven, Did I say 350? I meant 375. I think that your guests will feel this when you bring it out. There's something about the smell of it.
You know, you've got the garlic and all of that, just per, and the, the uh, the capers really permeating the room.
Then you take a lemon, you need a nice big drizzle of lemon juice. - Fresh lemon juice on top of that to freshen it up. Just like so, mm.
Then I will just take a little bit of chopped parsley, throw that on top as well, just to make it a little bit fancy. And then you could garnish it with a couple of lemon wedges or so just to make it even extra prettier.
And you know what, I will say, I actually like to, did I say extra prettier? Extra pretty? and then just a little, I hit it with a little bit of salt on top as well 'cause I'm, I've become, ever since I wrote this recipe, I've become a complete and total salt addict.
So as you can see, I will hold that up to the camera, so you can get a nice, super close up look of that. Beautiful.