Scampi and ?

[jock]

Try a full bodied white with high acidity and little or no wood. You need the acidity to cut through the fat in the butter and the shrimp.

I normally find Pinot Grigio sharp, flat and insipid but if you can find the the 1999 Zenato it is inexpensive and actually has some character. Teruzzi & Puthod makes a White Sangiovese called Carmen Puthod that is a great wine, not only for your scampi but for a lot of other things as well.

Regards.