Make Emeril Lagasse's shrimp scampi by cooking shrimp along with garlic, onions, lemon juice, white wine and butter. Published on FoodNetwork.com, the recipe also calls for shrimp stock, salt and pepper, olive oil, and chopped parsley.
Peel and devein 2 pounds of shrimp, leaving the tails on. Season the shrimp with salt and freshly ground black pepper. Heat a large saucepan over medium-high heat. Once the pan is hot, add an amount of olive oil ample enough to coat the cooking surface of the pan. Place the shrimp in the pan and saute quickly until they just begin to turn pink. Do not cook the shrimp all the way through. Once the shrimp begin to show color, remove them from the pan and reserve.
Add one small thinly-sliced onion to the remaining oil in the pan and saute for a few minutes until soft and translucent. Add 2 tablespoons of chopped garlic, and cook for about 30 seconds until they become aromatic. Add 1/2 cup of white wine, the juice of 1 lemon and 1/2 cup of shrimp stock to the pan to deglaze. Reduce the liquid by about two-thirds, cooking for about five minutes. Add the partially-cooked shrimp back to the pan along with 2 tablespoons of cold butter and allow to finish cooking over low heat. Taste and adjust seasonings as necessary, and serve over rice with a garnish of chopped parsley leaves and lemon slices.