Heat EVO and two tablespoons of butter in a saute pan over medium-high heat.
Add minced garlic and cook until fragrant but not browned - about 1 minute.
Add white grape juice, vinegar, crushed red pepper, and half the lemon juice. Scrape up fond. Cook until reduced by half.
Add shrimp and cook for 2-4 minutes. DO NOT OVERCOOK!!!
Remove from heat. Add remaining butter, cut into small pieces. Stir to melt.
Taste and add more lemon juice, salt, and pepper if necessary. Garnish with Parsley. Serve immediately.
Notes
Fun Facts
“Scampi” is the Italian word for langoustine, a type of crustacean that’s common in Europe (scampi are also called Norway lobsters and Dublin Bay prawns) and is much bigger than even jumbo shrimp. In Italy, a quick sauté in butter, olive oil and garlic (and sometimes white wine) is the traditional way to serve them.
Italian Americans called it "Shrimp Scampi" because it refers to cooking SHRIMP the same way they used to cook SCAMPI.