From Cleo Coyle: Because tomorrow is National Shrimp Scampi Day (yes, there is such a thing), I’m happy to re-share the way I make scampi, which is a lighter take on the traditional version, and I use the term "traditional" loosely. Why?
Because you will not find "shrimp scampi" in a cookbook of authentic Italian cuisine. This dish was born in America. When you order it in a restaurant,
