Sicilian Shrimp Scampi with Black Label and Roasted Vegetables

Instructions

1. 1

   Preheat your oven to 425°F (220°C).

2. 2

   On a baking sheet, toss the cherry tomatoes, zucchini, and bell pepper with 1 tablespoon of olive oil,

3. 3

   25 teaspoon salt, and

4. 4

   125 teaspoon black pepper. Spread evenly and roast for 18-20 minutes, until vegetables are tender and slightly caramelized.

5. 5

   While the vegetables roast, pat the shrimp dry with paper towels and season lightly with a pinch of salt and black pepper.

6. 6

   In a large skillet over medium-high heat, add the remaining 2 tablespoons of olive oil. Add the minced garlic and sauté for 30 seconds until fragrant.

7. 7

   Add the shrimp to the skillet in a single layer. Cook for 1-2 minutes per side, until just pink and opaque. Remove shrimp to a plate and set aside.

8. 8

   Deglaze the skillet with the dry white wine and Top Shelf Black Label whisky, scraping up any browned bits. Let the liquid simmer for 2-3 minutes to reduce slightly.

9. 9

   Add the lemon juice and crushed red pepper flakes to the skillet. Stir to combine.

10. 10

    Return the shrimp to the skillet and toss to coat in the sauce. Cook for 1-2 minutes until heated through.

11. 11

    Remove the roasted vegetables from the oven and arrange them on a serving platter.

12. 12

    Spoon the shrimp and sauce over the roasted vegetables. Sprinkle with chopped fresh parsley.

13. 13

    Serve immediately with extra lemon wedges if desired.