Get yourself some nice size shrimp. About 10 - 15 count to the pound. If you have many people, adjust the recipe by doubling the ingredients. Clean, remove the shell, and devein the shrimp by taking a paring knife and and making a small incision under the tail. Then pull out that little vein (it's really something else but we'll just leave it alone at that). Set aside for the time being.

In a bowl mix 3/4 cup of bread crumbs, 1/4 cup of grated Parmagiano or, my favorite, Romano cheese.

Then add to that:
1/2 tsp. of thyme
1/2 tsp. oregano
2 crushed and pureed cloves of garlic
a pinch of salt and pepper

Now you want to drizzle Italian salad dressing on this mixture until it is moist but not saturated. Take each shrimp and coat with this mixture evenly and place on a lightly oiled cookie sheet. Arrange so they aren't touching each other. Bake in a preheated 325 degree oven for approximately 20 to 30 minutes.

The Zucchini

While these are baking, let's prepare the zucchini. Peel and cut them on a bias. Salt and pepper each peice and heat your skillet. Add olive oil and 1 tbs. of butter. Now take a clove of garlic and slice it in half and add it to the skillet. Remove the garlic and put the zucchini in. You are just flavoring the oil and butter. with the garlic. Saute the zucchini until a light golden brown on both sides.

Serve Kieto's Italian Scampi, along with the zucchini, with a fresh arrugala salad tossed in a simple vinegarette and cherry tomatoes and pearl onions, or with your favorite salad.